Asparagus Salad #3

Title:
Asparagus Salad #3

Yield:
12 Servings

Categories:
Salad




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


   1/2    Head red cabbage






 From:    LD Goss 


 


 Date:    Mon, 15 Jul 1996 14:33:57 -0500


 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.


 


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


 


 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you


 and yours via Nancy O'Brion and her Meal-Master.


 


 EAT-L Digest 14 July 96


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.