1 tsp. safflower oil
1 med. carrot, peeled and sliced
4 to 6 green onions, sliced
1 1/2 c. shelled young green peas or 1 pkg. (10 oz.) frozen early peas, thawed
2 c. packed shredded lettuce
1/4 c. chicken broth
4 lg. mushrooms, trimmed and sliced
1 to 2 tsp. lemon juice
Nutmeg

In large skillet, heat oil. Add carrot; and cook over medium heat for 3 minutes. Add mushrooms and onions. Cover and cook for 3 minutes. Add peas, lettuce, broth and lemon juice. Cook, uncovered until lettuce wilts, tossing occasionally. Sprinkle with nutmeg and serve. Serves 4.