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 tbsp Toasted pine nuts, **
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* 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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