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