Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
6 oz Romaine lettuce;
1 1/2 c Fennel bulb; shredded
-(about 1 large bulb)
1 c Cauliflowerets;
1/2 c Red onion; sliced

---------------------TART LINE DRESSING--------------------------
1/2 c Line juice; fresh
1 tb Olive oil;
1 c Garlic; minced
1/4 ts Salt;
1/4 ts Ground pepper; fresh
1/4 ts Paprika;

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 O'brion and her Meal Master

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