Mushroom salad

8 servings

Ingredients

Quantity Ingredient
½ medium Iceberg lettuce;
½ large Bostom lettuce;
1 large Cucumber;
½ pounds Green beans;
½ pounds Mushrooms;
¼ cup Lo-cal french dressing

Directions

Rinse lettuce. Break into large pieces. Peel and slice cucumber into ¼". Peel and slice cucumber into ¼ slices. Rinse green beans; cut bean into 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 ¼" of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms.

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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