Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Asparagus Salad

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1/4 lb spinach
1 head romaine lettuce
10 spares of asparagus
1/2 head red cabbage
1/2 cup celery; sliced
1/2 cup cucumber; peeled sliced
1/2 cup lemon french dressing

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.

Yield: 12 sweet ones

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