Mushroom salad
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Mushroom salad
  Salad    Diabetic    Vegetables    Vegetarian    Mushrooms  
Last updated 6/12/2012 12:55:13 AM. Recipe ID 17106. Report a problem with this recipe.
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      Title: Mushroom salad
 Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
      Yield: 8 Servings
 
    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
  




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Recipe ID 17106 (Apr 03, 2005)

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