| American Diabetes Association | Diabetic & Sugar Free Cookbooks |
| Mushroom Salad 1/2 medium Iceberg lettuce 1/2 pound of green beans 1/2 large Boston lettuce 1/2 pound of mushrooms 1 large cucumber 1/4 cup of Low calorie French dressing Rinse the 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 refrigerator 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. Makes 8 servings Source: Complete Diabetic Cookbook: Healthy, Delicious Recipes the Whole Family Can Enjoy  Recipe provided by http://www. basic-recipes.com Each Servings: 1 serving |
