Tossed Bean Saladdiabetic, salads, vegetables 1/2 lb green beans; trimmed 1/2 lb yellow wax beans; trimmed 1 egg white; hard-cooked; 3 tablespoon virgin olive oil 2 shallots; chopped 1 dash red (cayenne) pepper 1 tablespoon dill; chopped =or=- 1/2 teaspoon dried dill Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 82; CHO: 0mg; CAR: 11g; PRO: 3g; SOD: 19mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
