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Recipe Name: Asparagus Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 12

1/4 Pound(s) Spinach
1 Head Romaine lettuce
10 Spares of asparagus
1/2 Head red cabbage
1/2 Cup(s) Celery, sliced
1/2 Cup(s) Cucumber, peeled sliced
1/2 Cup(s) Lemon French Dressing
Rinse greens. Break into bite-size pieces. Place in plastic bag or
lightly covered container. Store in refrigerator 4-6 hours or
overnight to crisp. Wash asparagus spears and cut into all 2" pieces.
Shred cabbage just as for coleslaw; remove all hard pieces. Just
before serving, carefully pat greens dry on towel. Place all
ingredients in wooden bowl. Toss lightly to cost all ingredients with
Lemon French Dressing. Food Exchanges per serving. 1/2 VEGETABLE
EXCHANGE; CAL: 42 Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O'Brion and her
Meal-Master. File

Nutrition (calculated from recipe ingredients)
Calories: 31
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 29.4mg
Potassium: 388.3mg
Carbohydrates: 6.4g
Fiber: 3.2g
Sugar: <1g
Protein: 1.9g

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