Recipe - Romaine Red Onion And Fennel Salad With Tart Li

6 ounce Romaine lettuce;
1 One half cup Fennel bulb; shredded
(about 1 large bulb)
1 cup Cauliflowerets;
One half cup Red onion; cut or sliced up

TART LINE DRESSING
One half cup Line juice; fresh
1 tablespoon Olive oil;
1 cup Garlic; minced
One fourth teaspoon Salt;
One fourth teaspoon Ground pepper; fresh
One fourth teaspoon Paprika;

SALAD:

Wash, dry, and tear lettuce into bitesized pieces. Arrange lettuce pieces
in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion.
Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just
before serving.

TART LIME DRESSING: Combine all ingredients and mix well.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g;
PRO: 2g; FAT: 3g; CAL: 60

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini