Recipe - Mushroom Delight

1 tablespoon Vegetable oil;
1 tablespoon Lemon juice;
1 tablespoon Wine vinegar;
One fourth teaspoon Salt;
One half teaspoon Coarsely ground pepper;
One half teaspoon Dry Mustard;
1/8 teaspoon Garlic powder;or 1 cl garlic
1 To 2 tablespoon dill pickle;
finely chopped
12 ounce Fresh mushrooms; cut or sliced up thin
about 4 One half cups
6 Lettuce leaves;
2 tablespoon 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; Lowsodium 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip