Colorful Vegetable Saladdiabetic, salads, vegetables 1 medium size head red leaf lettuce 1 bunch of radishes; sliced 1 carrot; thinly sliced or grated 1 medium sized red bell pepper; * diced 3 green onions; chopped 1/2 cup alfalfa spouts 1/4 cup creamy tofu dressing 1 tablespoon 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 O'Brion and her Meal-Master |
