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Mixed Greens with Mushrooms

Source of Recipe

Down-Home Diabetic Cookbook – S.Walker; IN

Mixed Greens with Mushrooms
This is a great year-round salad 6ecause you can use whatever greens are in season. The tarragon in the dressing is subtle but really adds to the flavor.

Exchanges
WW Points
Yield: 8 servings.

6 cups mixed salad greens
1 cup halved cherry tomatoes
1/2 pound fresh mushrooms, sliced

DRESSING:
1 tablespoon cider or red wine vinegar
1 tablespoon lemon juice
1 tablespoon thinly sliced green onion
1 tablespoon Dijon mustard
1 tablespoon minced fresh parsley
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon sugar
1/8 teaspoon dried tarragon
Dash pepper

Toss greens, tomatoes and mushrooms in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad and serve immediately.

SELECTING SALAD GREENS.
For the most nutrition, select the greenest lettuces you can find, such as romaine, spinach, endive, watercress and green and red leaf.

One 1-cup serving equals: Carbohydrate: 4 gm...Calories: 22...Protein: 2 gm...Sodium: 61 mg...Fat: trace... Cholesterol: 0 mg...Fiber: 1 gm ++++ Exchanges: Free food ++++ WWP: 0