1 ts Salt;

1 ts Garlic powder;

1 ts Dijon mustard;

1 tb Wine vinegar;

2 tb Liquid shortening;

2 ts Lemon juice;

1/2 Head iceberg lettuce;

1 bn Red radishes

Combine salt, garlic powder. Dijon mustard, vinegar, liquid shortening, and lemon juice in screwtop jar. Shake to blend. Coarsely chop watercress, lettuce and radishes; place in salad bowl. Add dressing; toss to blend. Food Exchange per serving: 1 FAT EXCHANGE CAL: 60 The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and Her Meal-Master