Romaine, red onion, and fennel salad with tar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Romaine lettuce; |
| 1½ | cup | Fennel bulb; shredded (about 1 large bulb) |
| 1 | cup | Cauliflowerets; |
| ½ | cup | Red onion; sliced |
| ½ | cup | Line juice; fresh |
| 1 | tablespoon | Olive oil; |
| 1 | cup | Garlic; minced |
| ¼ | teaspoon | Salt; |
| ¼ | teaspoon | Ground pepper; fresh |
| ¼ | teaspoon | Paprika; |
Directions
TART LINE DRESSING
SALAD:
Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion.
Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving.
TART LIME DRESSING: Combine all ingredients and mix well.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master
Posted to MM-Recipes Digest V4 #096 by "Deborah Kühnen" <DEBKUHNEN@...> on Apr 6, 97
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