Romaine Red Onion & Fennel Salad With Tart Li Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Romaine lettuce,
1 1/2 cup: Fennel bulb, shredded (about 1 large bulb)
1 cup: Cauliflowerets,
1/2 cup: Red onion, sliced
TART LINE DRESSING
1/2 cup: Line juice, fresh
1 tbsp: Olive oil,
1 cup: Garlic, minced
1/4 tsp: Salt,
1/4 tsp: Ground pepper, fresh
1/4 tsp: Paprika,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp