Romaine, Red Onion, And Fennel Salad With Tart Lime Dress Recipe

6 oz Romaine lettuce
1 1/2 cup Fennel bulb, shredded (about 1 large bulb)
1 cup Cauliflowerets
1/2 cup Red onion, sliced

MMMMMTART 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 O'brion and her Meal Master

Servings: 4 servings

Categories: Diabetic; Salads; Vegetables; Side Dishes; Vegetarian

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Romaine, Red Onion, And Fennel Salad With Tart Lime Dress recipe

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