Recipe of Mushroom Salad - Food Recipes

-- MasterCook Extracted --

MUSHROOM SALAD

Recipe By :
Serving Size : 8
Preparation Time :0:00
Categories : Diabetic Salads Vegetables Vegetarian

Ingredients - Preparation Method:

1/2 md Iceberg lettuce 1/2 lg Bostom lettuce 1 lg Cucumber 1/2 lb Green beans 1/2 lb Mushrooms 1/4 c Lo-cal french dressing 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 O'Brion and her Meal-Master - - - - - - - - - - - - - - - - - -