Bean Sprouts & Cucumbersdiabetic, salads, vegetables 2 cup bean sprouts 1 cup cucumber 1 tablespoon apple cider vinegar 1 tablespoon sesame oil 1 tablespoon low-sodium soy sauce 1 tablespoon water 1 tablespoon toasted sesame oil 1 dash chili powder Blanch bean sprouts in boiling water 1 minute, drain and let cool. Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts. In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss with sprouts. Granish with seasame seeds and a dash of chili powder. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
