Romaine red onion and fennel salad with tart li
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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