Colorful Vegetable Salad Recipe
Yield: 6 Sweet onesRecipe by luhu.jp
Ingredients:
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, **
Directions:
* 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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp