Diabetic Healthy Salads 6
Diabetic Healthy Salads 6
Moroccan Raisin & Carrot Salad
1 pound baby carrots
2 tbsp lemon juice
1 tsp sugar
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1 tbsp olive oil
1/4 c minced parsley
1 C raisins
Slice carrots diagonally into 2 or 3 pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper. Stir to dissolve sugar and salt. Stir in olive oil, parsley, and raisins. Add carrots and toss. Cover and refrigerate at least 1 hour to chill and blend flavors. Makes 6 servings.
Nutritional Information (1 serving):
Calories: 135
Carbohydrates: 30 grams
Protein: 1 gram
Fat: 2 grams
Potato Salad with Dill
6 medium potatoes
1/2 cup lowfat sour cream
1/4 cup fat free mayonnaise salad dressing
1/2 cup chopped onion
1 tablespoon fresh dill or 1 1/2 tsp. dried dill
2 teaspoons Dijon style mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
Pepper as desired
Boil potatoes and cool. Remove skins from potatoes. Cut up potatoes into cubes. Add remaining ingredients, mix and refrigerate. Serve chilled. Makes 10 servings.
Nutritional Information (1 serving):
Calories: 106
Carbohydrates: 19 grams
Protein: 2 grams
Fat: 3 gram
Saturated fat: 1 gram
Cholesterol: 6 mg
Fiber: 2 grams
Sodium: 125 mg
Potassium: 345 mg
Calcium: 23 mg
Exchanges: 1 starch, 1/2 fat
Romaine Fruit Salad
1 tablespoon olive oil or salad oil
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
2 cloves garlic, minced
3 cups torn romaine lettuce
3 cups torn leaf lettuce
1 11-ounce can mandarin oranges, drained
1 cup sliced fresh strawberries
red onion, thinly sliced and rings separated
In a jar, combine the oil, vinegar, water, salt and garlic. Cover and shake until well blended. Chill until serving time. In a large bowl, combine romaine and leaf lettuce. Add mandarin oranges, strawberries and as much onion as desired. When ready to serve, pour the dressing over top of the salad, toss to coat. Makes 6 servings.
Nutritional Information (1 serving):
Calories: 63
Carbohydrates: 10 grams
Protein: 1 gram
Fat: 3 grams
Saturated fat: trace
Cholesterol: 0
Fiber: 2 grams
Sodium: 53 mg
Potassium: 271 mg
Calcium: 30 mg
Exchanges: 1/2 starch, 1/2 fat
|