---------- Recipe via Meal-Master (tm) v8.02

     Title: MUSHROOM DELIGHT
Categories: Diabetic, Main dish, Vegetables
     Yield: 6 servings

     1 tb Vegetable oil;
     1 tb Lemon juice;
     1 tb Wine vinegar;
   1/4 ts Salt;
   1/2 ts Coarsely ground pepper;
   1/2 ts Dry Mustard;
   1/8 ts Garlic powder;or 1 cl garlic
     1    To 2 tb dill pickle;
          -finely chopped
    12 oz Fresh mushrooms; sliced thin
          -about 4 1/2 cups
     6    Lettuce leaves;
     2 tb Snipped fresh parsley;

 Place all ingredients except mushrooms, lettuce, and
 parsley in a small jar.  Cover the jar and shake it
 well.  Drizzle dressing over mushrooms and toss
 mushrooms gently so that dressing thoroughly coats
 them. Serve on lettuce leaves and garnish with snipped
 parsley. Food Exchange per serving: 1 VEGETABLE
 EXCHANGE    CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g;
    Low-sodium diets: Omit salt.

 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

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