Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil;
1 tb Lemon juice;
1 tb Wine vinegar;
1/4 ts Salt;
1/2 ts Coarsely ground pepper;
1/2 ts Dry Mustard;
1/8 ts Garlic powder;or 1 cl garlic
1 To 2 tb dill pickle;
-finely chopped
12 oz Fresh mushrooms; sliced thin
-about 4 1/2 cups
6 Lettuce leaves;
2 tb Snipped fresh parsley;

Place all ingredients except mushrooms, lettuce, and parsley in a
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley. Food
Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g; PRO: 1g;
FAT: 3g;
Low-sodium diets: Omit salt.

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

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