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Mushroom Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOM SALAD
 Categories: Diabetic, Salads, Vegetables, Side dish, Vegetarian
      Yield: 8 Servings
 
    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
 
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