2 cup romaine lettuce; shredded
2 cup iceberg lettuce; shredded
1 cup spinach; shredded >or<-
1 cup swiss chard; shredded
12 radishes; whole or sliced
1 cup endive; curly
1 cucumber; sliced
2 stalks celery; diced w tops
----OTHER INGREDIENTS TO FORM----
1 -your own combinations
1 boston or bibb lettuce
1 red/green cabbage
1 kale or comfrey
1 chicory or sorrell
1 parsley or watercress
1 turnip, collard, beet greens
1 or mustard or dandelion
1 onions, tomatoes, sprouts
1 mushrooms; sliced fresh
1 red/green/gold peppers; sliced
1 flowerettes or broccoli
1 caulifower
1 zucchini or yellow squash; sliced
1 scallions or chives
Food Exchanges per serving: FREE
Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master
