---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Main dish, Vegetables
       Yield: 6 servings
       1 tb Vegetable oil;
       1 tb Lemon juice;
       1 tb Wine vinegar;
     1/4 ts Salt;
     1/2 ts Coarsely ground pepper;
     1/2 ts Dry Mustard;
     1/8 ts Garlic powder;or 1 cl garlic
       1    To 2 tb dill pickle;
            -finely chopped
      12 oz Fresh mushrooms; sliced thin
            -about 4 1/2 cups
       6    Lettuce leaves;
       2 tb Snipped fresh parsley;
   Place all ingredients except mushrooms, lettuce, and
   parsley in a small jar.  Cover the jar and shake it
   well.  Drizzle dressing over mushrooms and toss
   mushrooms gently so that dressing thoroughly coats
   them. Serve on lettuce leaves and garnish with snipped
   parsley. Food Exchange per serving: 1 VEGETABLE
   EXCHANGE    CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g;
      Low-sodium diets: Omit salt.
   Source: The Art of Cooking for the Diabetic by Mary
   Abbott Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her
   Meal Master