Mushroom Salad -

1/2 lg Bostom lettuce;

1 lg Cucumber;

1/2 lb Green beans;

1/2 lb Mushrooms;

1/4 c Lo-cal french dressing

1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans;

1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to

1/4" of cap. Cut mushrooms if discolored.

1 VEGETABLE EXCHANGE CAL:

60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master