Recipe - Mushroom Salad

One half md Iceberg lettuce;
One half lg Bostom lettuce;
1 lg Cucumber;
One half pound Green beans;
One half pound Mushrooms;
One fourth cup Local french dressing

Rinse lettuce. Break into large pieces. Peel and slice cucumber into
1/4". Peel and slice cucumber into One fourth slices. Rinse green beans;
cut bean into 1in pieces. Place into greens, cucumber, and beans
into plastic bag or tightly covered container. Store in
referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms
stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in
thin slices. Just before serving, carefully pat greens, cucumber, and
dry on towel. Place in wooden bowl; cover with French Dressing. Toss
to lightly coat all ingredients with dressing. Top with mushrooms.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her MealMaster

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