A recipe for Romaine Red Onion and Fennel Salad with Tart Lime Dress. Follow the simple recipe instructions for Romaine Red Onion and Fennel Salad with Tart Lime Dress shared by other home cooking experts.
Ingredients
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 Tbs. Olive oil;
1 c. Garlic; minced
1/4 Tsp. Salt;
1/4 Tsp. Ground pepper; fresh
1/4 Tsp. Paprika;
Directions
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 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
