Recipe - Romaine Red Onion And Fennel Salad With Tart Lime Dress

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

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