Romaine Red Onion and Fennel Salad with Tart Li
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INGREDIENTS
- 1 tb Olive oil;
- 1/4 ts Ground pepper; fresh
- 6 oz Romaine lettuce;
- 1/4 ts Paprika;
- 1 1/2 c Fennel bulb; shredded
- 1 c Garlic; minced
- 1/2 c Red onion; sliced
- TART LINE DRESSING
- 1 c Cauliflowerets;
- 1/4 ts Salt;
- 1/2 c Line juice; fresh
INSTRUCTIONS
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 Obrion and her Meal Master
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (80g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 81 | ||
| Calories from Fat: 32 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.6g | 5 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 151.2mg | 5 % | |
| Potassium 139.5mg | 4 % | |
| Total Carbohydrate 11.3g | 3 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 10.6g | ||
| Protein 2.2g | 3 % | |
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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. |
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Calories per serving: 81
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