Colorful Vegetable Salad
Yield: 6 sweet ones
1 md Size head red leaf lettuce; -diced
1 Bunch of radishes; sliced 3 Green onions; chopped
1 Carrot; thinly sliced or 1/2 c Alfalfa spouts;
-grated 1/4 c Creamy Tofu dressing;
1 md Sized red bell pepper;* 1 tb Toasted pine nuts;**
* I used green, red and yellow bell pepper...
** And nuts may be used...(pine nuts here cost 5.99 a pound)
Separate lettuce leaves and trim, rinsing well in cool water. Spin
or pat dry, tear in bite-size pieces and place in a large salad bowl.
Add radishes, carrot, bell pepper, green onions and sprouts. Toss
with dressing and garnish pine nuts.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 51; CHO: 0mg; CAR: 7g; PRO: 3g; 77mg; SOD: 77mg; FAT: 3g;
Source: Light + Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy OBrion and her Meal-Master
441 md Size head red leaf lettuce; -diced
1 Bunch of radishes; sliced 3 Green onions; chopped
1 Carrot; thinly sliced or 1/2 c Alfalfa spouts;
-grated 1/4 c Creamy Tofu dressing;
1 md Sized red bell pepper;* 1 tb Toasted pine nuts;**
* I used green, red and yellow bell pepper...
** And nuts may be used...(pine nuts here cost 5.99 a pound)
Separate lettuce leaves and trim, rinsing well in cool water. Spin
or pat dry, tear in bite-size pieces and place in a large salad bowl.
Add radishes, carrot, bell pepper, green onions and sprouts. Toss
with dressing and garnish pine nuts.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 51; CHO: 0mg; CAR: 7g; PRO: 3g; 77mg; SOD: 77mg; FAT: 3g;
Source: Light + Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy OBrion and her Meal-Master
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