Ingredients
- 1 bulb
- 1 cauliflowerets
- 1 1/2 c fennel bulb
- 1 c garlic
- 1/2 c line juice
- 1/2 c onion (red)
- 6 oz romaine lettuce
- 1 tb olive oil
- 1/4 ts salt
- 1/4 ts pepper (ground)
- 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
