Tossed Bean Salad Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
1/2 lbs: Green beans, trimmed
1 dash: Red (cayenne) pepper,
1/2 lbs: Yellow wax beans, trimmed
1 tbsp: Dill, chopped
1: Egg white, hard-cooked;
-=OR=-,
3 tbsp: Virgin olive oil,
1/2 tsp: Dried dill,
2: Shallots, chopped
Directions:
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 OBrion
and her Meal-Master
Source from luhu.jp
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 OBrion
and her Meal-Master
Source from luhu.jp