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Place 4 salad plates in the freezer for at least an hour (it really does make a difference).
Course Salad
Cuisine Canadian
Keyword Butter Lettuce, Monterey Jack Cheese, mushrooms

Ingredients

  • 1 (108 gr) head butter lettuce, trimmed 1 CHO
  • ½ lb. (228 gr) mushrooms, thinly sliced 4 CHO
  • 1/8 lb (56 gr) Monterey Jack cheese shredded (1CHO/30 gr) 1.86 CHO
  • 2 TBSP butter 0 CHO
  • Salt and pepper to taste 0 CHO

TOTAL CHO 6.86 CHO

  • 6.86 CHO DIVIDED BY 4 SERVINGS = 1.7 CHO/SERVING

Dressing:

  • ¼ cup Olive oil 0 CHO
  • 2 TBSP Tarragon vinegar 0 CHO
  • 1 TBSP Dijon mustard 0 CHO
  • ¼ tsp. minced garlic 0 CHO

TOTAL CHO 0 CHO

Instructions

  1. Make dressing anytime throughout the day. Mix Olive oil, Tarragon vinegar, Dijon mustard, and garlic, in a container and whisk or shake well until blended.
  2. Grate cheese and refrigerate until ready to use.
  3. Melt butter and quickly sauté mushrooms. Season with salt and pepper. Meanwhile, toss torn butter lettuce with dressing and cheese. Divide among 4 plates, top with mushrooms and serve immediately.