Spring Greens with Dijon Vinaigrette - 2g Carbs, 1g Fiber
From: www.diabeticlivingo
Choose Spring-, European-, Mediterranean-
mixed greens for this salad.
1/3 cup hazelnut, walnut, or olive oil
1/3 cup white wine vinegar
1 Tbsp Dijon-style mustard
1 tsp dried herbes de Provence, crushed
1/4 tsp sea salt or regular salt
2 8 to 10oz pkg torn mixed salad greens (about 16 cups)
2 cups lightly packed small or torn large fresh basil leaves (2 oz)
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
6 radishes, thinly sliced (3/4 cup)
Cracked black pepper
Purchased croutons (optional)
1. In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence,
and salt. Cover; shake well. Set aside.
2. In a very large salad bowl, toss together greens, basil, cucumber,
and radishes. Add dressing; toss to coat. Sprinkle with cracked black
pepper. If desired, top with croutons.
Makes 20 (about 1-cup) servings
Make-Ahead Hints:
Dressing may be prepared and chilled up to 3 days ahead; let stand at
room temperature for 1 hour before using. Shake well before using. The
salad ingredients, without dressing, may be combined and chilled for
up to 4 hours before serving.
Servings: 20
Serving Size: about 1 cup
Nutrition per Serving:
41 Calories, 4g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
43mg Sodium, 2g Carbs, 1g Fiber, 1g Protein
Diabetic Exchanges: 1/2 Vegetables, 1/2 Fat
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment