Asparagus Salad Recipe

Title: Asparagus Salad
  Categories: Diabetic, Salads, Side dishes, Vegetables
       Yield: 12 sweet ones
  
     1/4 lb Spinach;                          1/2 c  Celery; sliced
       1    Head romaine lettuce              1/2 c  Cucumber; peeled sliced
      10    Spares of asparagus;              1/2 c  Lemon French Dressing;
     1/2    Head red cabbage;              
  
   Rinse greens.  Break into bite-size pieces. Place in plastic bag or
   lightly covered container.  Store in refrigerator 4-6 hours or
   overnight to crisp.  Wash asparagus spears and cut into all 2"
   pieces. Shred cabbage just as for coleslaw; remove all hard pieces.
   Just before serving, carefully pat greens dry on towel.  Place all
   ingredients in wooden bowl. Toss lightly to cost all ingredients with
   Lemon French Dressing. Food Exchanges per serving. 1/2 VEGETABLE
   EXCHANGE; CAL: 42
   
   Source: The Complete Diabetic Cookbook by Mary Jane Finsand
  
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