Ingredients Jump to Instructions ↓

  1. 1/2md Iceberg lettuce;

  2. 1/2lg Bostom lettuce;

  3. 1 lg Cucumber;

  4. 1/2lb Green beans;

  5. 1/2lb Mushrooms;

  6. 1/4c Lo-cal french dressing

Instructions Jump to Ingredients ↑

  1. + Rinse lettuce.

  2. Break into large pieces.

  3. Peel and slice cucumber into 1/4".

  4. Peel and slice cucumber into 1/4 slices.

  5. Rinse green beans; cut bean into 1-in pieces.

  6. Place into greens, cucumber, and beans into plastic bag or tightly covered container.

  7. Store in referigerator 4 to 6 hours or overnight to crisp.

  8. Trim mushrooms stems to 1/4" of cap.

  9. Cut mushrooms if discolored.

  10. ) Cut mushrooms in thin slices.

  11. Just before serving, carefully pat greens, cucumber, and dry on towel.

  12. Place in wooden bowl; cover with French Dressing.

  13. Toss to lightly coat all ingredients with dressing.

  14. Top with mushrooms.

  15. Food Exchange per serving: 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


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