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 tb Olive oil;

1 c Garlic; minced

1/4 ts Salt;

1/4 ts Ground pepper; fresh

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 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