| Carrot and Raisin Salad | | | | Colorful Vegetable Salad Recipe |
| Ingredients: 2-1/2 cups shredded carrots (about 3 | | | | Ingredients: 1 medium Size head red leaf lettuce,1 Bunch |
| large), 3/4 cup chopped celery, 1/3 cup raisins, 1/3 cup | | | | of radishes, sliced, 1 Carrot, thinly sliced or grated, 1 |
| coarsely chopped walnuts, 3/4 cup fat-free | | | | medium Sized red bell pepper, diced, 3 Green onions, |
| mayonnaise,1/2 teaspoon, Dijon-style mustard, 1-2 | | | | chopped, 1/2 cup Alfalfa spouts, 1/4 cup Creamy Tofu |
| teaspoons sugar, 1/8 teaspoon salt, 6 lettuce leaves. | | | | dressing, 1 tbsp Toasted pine nuts. Preparation: Nuts |
| Preparation: Combine carrots, celery, raisins, and | | | | may be used.(pine nuts here cost 5.99 a |
| walnuts in medium bowl. Add remaining ingredients, | | | | pound)Separate lettuce leaves and trim, rinsing well in |
| except lettuce, stirring until blended. Serve on | | | | cool water. Spin or pat dry, tear in bite-size pieces and |
| lettuce-lined salad plates. Servings: 6, Calories: 115, | | | | place in a large salad bowl. Add radishes, carrot, bell |
| Protein: 2.6 g, Sodium: 460 mg, Fat: 4.1 g, | | | | pepper, green onions and sprouts. Toss with dressing |
| Carbohydrates: 19.2 g, Exchanges: 2 Vegetable, 1/2 | | | | and garnish pine nuts. Food Exchange per serving: 1 |
| Fruit, 1 Fat,Source: 1,001 Recipes For People with | | | | vegetables exchage+1 fat |
| Diabetes. | | | | : Light & Easy Diabetes Cuisine by Betty Marks. |
| Greek Salad | | | | Brought to you and yours via Nancy O'Brion and her |
| 2ripe tomatoes, sliced, 1green bell pepper, seeded and | | | | Meal-Master |
| thinly sliced, 1cucumber, peeled, seeded, and thinly sliced, | | | | Sunday best Fruit Salad |
| 2scallions, white part and 3 inches (7.5 cm) green, thinly | | | | Ingredients: (20 ounce) can pineapple chunks, juice |
| sliced on the diagonal, 1/4cup (15 g) chopped flat-leaf | | | | reserved, 2 apples, peeled and cored, 1 (21 ounce) can |
| parsley, 2ounces (30 g) low fat feta cheese, crumbled, | | | | peach pie filling, 2 bananas, peeled and diced, 3 kiwis, 1 |
| 3tablespoons (45 ml) fresh lemon juice, 2tablespoons | | | | pint strawberries. In a small bowl, toss the chopped |
| (30 ml) olive oil, 1/4teaspoon (1.25 ml) crushed dried | | | | apples in reserved pineapple juice. Allow to sit for 5 to |
| oregano, 6crisp inner leaves of romaine lettuce, cut into | | | | 10 minutes. In a large salad bowl, combine the peach |
| 1-inch (2.5 cm) pieces. Place the tomatoes, bell pepper, | | | | pie filling and pineapple chunks. Remove apples from |
| cucumber, scallion, parsley, and feta cheese in a large | | | | pineapple juice and add to pie filling and pineapple |
| bowl. In a small bowl, whisk together lemon juice, olive | | | | mixture. Add chopped bananas to reserved pineapple |
| oil, and oregano. Pour over vegetable mixture and | | | | juice and let sit for 5 to 10 minutes. Peel and slice kiwi |
| lightly toss. Divide lettuce between 6 salad plates. Top | | | | and 1/2 of strawberries. Chop the other 1/2 of |
| with the salad mixture and serve. Per serving:83 | | | | strawberries and set aside. Remove bananas from |
| calories (59% calories from fat), 3 g protein, 6 g total | | | | pineapple juice and add to pie filling mixture. Add |
| fat (1.3 g saturated fat), 6 g carbohydrates, 2 g dietary | | | | chopped strawberries; toss together. Arrange kiwi |
| fiber, 3 mg cholesterol, 133 mg sodium. Diabetic | | | | slices around the edge of the serving bowl and |
| exchanges:1/2 carbohydrate (vegetable), 1 fat. | | | | alternate with strawberry slices. Chill and serve. |