1 can (19-oz) Cannellini Beans, rinsed and drained
1/2 cup thinly sliced fennel bulb
1/4 cup light olive oil
2 tbsp cider vinegar
1 tsp Dijon mustard
In a large salad bowl, combine the salad greens, beans, and fennel.
In a small bowl, combine oil, vinegar and mustard until well blended. Pour dressing over the salad and toss to coat.
Yield: 8 (1-cup) servings
Per serving: 120 calories, 7g (1 sat) fat, 11 g (3 g fiber) carbs, 3 g protein
Diabetic Exchanges: 1/2 starch, 1 vegetable, 1 fat
Note: File Photo