Tofu and Broccoli Stir-Fry

---------- Recipe via Meal-Master (tm) v8.02

Title: Tofu and Broccoli Stir-Fry
Categories: Diabet

1/2 md Iceberg lettuce;
1/2 lg Bostom lettuce;
1 lg Cucumber;
1/2 lb Green beans;
1/2 lb Mushrooms;
1/4 c Lo-cal french dressing

Rinse lettuce. Break into large pieces. Peel and
slice cucumber into 1/4". Peel and slice cucumber
into 1/4 slices. Rinse green beans; cut bean into 1-in
pieces. Place into greens, cucumber, and beans into
plastic bag or tightly covered container. Store in
referigerator 4 to 6 hours or overnight to crisp. Trim
mushrooms stems to 1/4" of cap. Cut mushrooms if
discolored.) Cut mushrooms in thin slices. Just
before serving, carefully pat greens, cucumber, and
dry on towel. Place in wooden bowl; cover with French
Dressing. Toss to lightly coat all ingredients with
dressing. Top with mushrooms. Food Exchange per
serving: 1 VEGETABLE EXCHANGE CAL: 60

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O'Brion and
her Meal-Master

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