Yield: 4 sweet ones
| Measure | Ingredient |
|---|---|
| 1 large | Bunch watercress; |
| ½ cup | Water chestnuts; sliced and drained |
| 2 \N | Heads beigian endive; sliced in rings |
| 2 tablespoons | Walnuts; chopped |
| ¼ cup | Buttermilk Mustard dressing |
Trim tough stems from watercress and rinse in cool water. Spin or pat dry.
Mix all ingerdients together and serve chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO: 1g; SOD: 34mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.