MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mushroom Salad
  Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
       Yield: 8 servings
  
     1/2 md Iceberg lettuce;                  1/2 lb Green beans;
     1/2 lg Bostom lettuce;                   1/2 lb Mushrooms;
       1 lg Cucumber;                         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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