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Healthy Recipes

Mushroom Salad


  • ½ head iceberg lettuce
  • ½ head Boston lettuce
  • 1 cucumber
  • ½ pound green beans
  • ½ pound mushrooms
  • ¼ cup lo-cal French dressing


  1. Rinse lettuce
  2. Break into large pieces
  3. Peel and slice cucumber into ¼ -inch (6-mm) slices
  4. Rinse green beans; cut beans into 1-inch (2.5-cm) pieces
  5. Place greens, cucumber, and beans into plastic bag or tightly covered container
  6. Store in refrigerator 4 to 6 hours or overnight to crisp
  7. Trim mushrooms stems to ¼ -inch (6-mm) of cap (Peel mushrooms if discolored)
  8. Cut mushrooms in thin slices
  9. Just before serving, carefully pat greens, cucumber, and beans dry on towel
  10. Place in wooden bowl; cover with French dressing
  11. Toss to lightly coat all ingredients with dressing
  12. Top with mushrooms
EXCHANGE:1 vegetable

Nutritional Information

Yield: 8 Servings

Amount Per Serving
Calories 45
Calories from Fat 12

% Daily Value*

Total Fat1.3g


Trans Fat 0.0g

Cholesterol 0mg


Sodium 74mg


Total Carbohydrates 7.9g


Dietary Fiber 2.0g
Sugar 3.0g


Protein 2.1g
Vitamin A 10%
Vitamin C 13%
Calcium 2%
Iron 8%


* Based on a 2000 Calorie Diet

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