1/4 lb Spinach; 1/2 c Celery; sliced
1 Head romaine lettuce 1/2 c Cucumber; peeled sliced
10 Spares of asparagus; 1/2 c Lemon French Dressing;
1/2 Head red cabbage;
Rinse greens. Break into bite-size pieces. Place in plastic bag or
lightly covered container. Store in refrigerator 4-6 hours or
overnight to crisp. Wash asparagus spears and cut into all 2"
pieces. Shred cabbage just as for coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel. Place all
ingredients in wooden bowl. Toss lightly to cost all ingredients with
Lemon French Dressing. Food Exchanges per serving. 1/2 VEGETABLE
EXCHANGE; CAL: 42
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master.
