|Recipe Name:||Asparagus Salad #3||Submitted by:||Administrator|
|Number of Servings:||12|
1/4 Pound(s) Spinach
1/2 Cup(s) Celery, sliced
1 Head Romaine lettuce
1/2 Cup(s) Cucumber, peeled sliced
10 Spares of asparagus
1/2 Cup(s) Lemon French Dressing
1/2 Head red cabbage
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996
14:33:57 -0500 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. EAT-L Digest 14 July 96 From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 3
Total Fat: <1g