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