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Recipe by: dierkin
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See below ingredients and instructions of the recipe
1 tb Vegetable oil; 1 To 2 tb dill pickle;
1 tb Lemon juice; -finely chopped
1 tb Wine vinegar; 12 oz Fresh mushrooms; sliced thin
1/4 ts Salt; -about 4 1/2 cups
1/2 ts Coarsely ground pepper; 6 Lettuce leaves;
1/2 ts Dry Mustard; 2 tb Snipped fresh parsley;
1/8 ts Garlic powder;or 1 cl garlic
Place all ingredients except mushrooms, lettuce, and parsley in a
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley. Food
Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g; PRO:
1g; FAT: 3g; Low-sodium diets: Omit salt.
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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