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
Exchange 1 vegetable Calories 60

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