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Romaine, Red Onion, And Fennel Salad With Tart Lime Dress Categories: fish, main dish, rice 6 oz romaine lettuce 1 1/2 cup fennel bulb; shredded (about 1 large b 1 cup cauliflowerets 1/2 cup red onion; sliced ----TART LINE DRESSING---- 1/2 cup line juice; fresh 1 tablespoon olive oil 1 cup garlic; minced 1/4 teaspoon salt 1/4 teaspoon ground pepper; fresh 1/4 teaspoon paprika 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 Yield: 4 servings |
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