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Salad: Asparagus Salad

Source of Recipe

The Complete Diabetic Cookbook by Mary Jane Finsand


List of Ingredients


1/4 lb Spinach
1/2 c Celery; sliced
1 Head romaine lettuce
1/2 c Cucumber; peeled sliced
10 Spares of asparagus
1/2 c Lemon French Dressing
1 1/2 Head red cabbage



Recipe

Rinse greens. Break into bite-size pieces. Place in plastic bag or lightly covered container. Store in refrigerator 4-6 hours or overnight to crisp. Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel. Place all ingredients in wooden bowl. Toss lightly to cost all ingredients with Lemon French Dressing.

Serves 12

Food Exchanges per serving. 1/2 VEGETABLE
EXCHANGE; CAL: 42