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Name: Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/2 lg Bostom lettuce;; 1/2 md Iceberg lettuce;; 1/2 lb Mushrooms;; 1/2 lb Green beans;; 1/4 c Lo-cal french dressing; 1 lg Cucumber;

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INGREDIENTS

1/2 lg Bostom lettuce;
1/2 md Iceberg lettuce;
1/2 lb Mushrooms;
1/2 lb Green beans;
1/4 c Lo-cal french dressing
1 lg Cucumber;

Servings

INSTRUCTIONS

Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Mushroom Salad

1/2 lg Bostom lettuce;
1/2 md Iceberg lettuce;
1/2 lb Mushrooms;
1/2 lb Green beans;
1/4 c Lo-cal french dressing
1 lg Cucumber;

Rinse lettuce.  Break into large pieces.  Peel and slice cucumber into  1/4".  Peel and slice cucumber into 1/4 slices.  Rinse green beans;  cut bean into 1-in pieces.  Place into greens, cucumber, and beans  into plastic bag or tightly covered container.  Store in  referigerator 4 to 6 hours or overnight to crisp.  Trim mushrooms  stems to 1/4" of cap. Cut mushrooms if discolored.)  Cut mushrooms in  thin slices. Just before serving, carefully pat greens, cucumber, and  dry on towel. Place in wooden bowl; cover with French Dressing. Toss  to lightly coat all ingredients with dressing. Top with mushrooms.  Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL: 60    Source: The Complete Diabetic Cookbook by Mary Jane Finsand  Brought to you and yours via Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.