Romaine Red Onion And Fennel Salad With Tart Lime Dress
Serves:
Ingredients:
6
oz
Romaine lettuce;
1 1/2
c
Fennel bulb; shredded
-(about 1 large bulb)
1
c
Cauliflowerets;
1/2
c
Red onion; sliced
1/2
c
Line juice; fresh
1
tb
Olive oil;
1
c
Garlic; minced
1/4
ts
Salt;
1/4
ts
Ground pepper; fresh
1/4
ts
Paprika;
Method:
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