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Mushroom Salad

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1/2 md Iceberg lettuce;

1/2 lg Bostom lettuce;

1 lg Cucumber;

1/2 lb Green beans;

1/2 lb Mushrooms;

1/4 c 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 referigerator 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. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master

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