Mushroom Salad

Recipe Ingredients

1/2		Iceberg lettuce (medium)
1/2		Boston lettuce (large)
1		Cucumber (large)
1/2 lb	227g / 8oz	Green beans
1/2 lb	227g / 8oz	Mushrooms
1/4 cup	59ml	Lo-cal French dressing

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium iceberg lettuce

1/2 large Boston lettuce

1 large cucumber

1/2 pound green beans

1/2 pound mushrooms

1/4 cup 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 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.

Source:
The Complete Diabetic Cookbook by Mary Jane Finsand

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