6 oz Romaine lettuce;
1 1/2 c Fennel bulb; shredded
-(about 1 large bulb)
1 c Cauliflowerets;
1/2 c Red onion; sliced
TART LINE DRESSING
1/2 c Line juice; fresh
1 tb Olive oil;
1 c Garlic; minced
1/4 ts Salt;
1/4 ts Ground pepper; fresh
1/4 ts Paprika;
SALAD:
Wash, dry, and tear lettuce into bite-sized 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
Yields
4 Servings