---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tofu and Broccoli Stir-Fry
  Categories: Diabet
  
     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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