Salad Greens with Pears, Fennel and Walnuts - 14g Carbs, 4g Fiber
From: www.mayoclinic.
Healthy carb = whole fruits & vegetables, at least 50% whole grains
and no more than 1 tsp of sugar per serving
Low sodium = no more than 140 mg of sodium per serving
Dietitian's tip: Resembling a rounded, swollen cluster of celery
stalks with green-tinged ribs, fennel is related to the herb and
spice seeds of the same name. All share a mild, sweet licorice
flavor. Strip away any coarse outer portion of the fennel bulb
before using in recipes.
Serves: 6
6 cups mixed salad greens
1 medium fennel bulb, trimmed and thinly sliced
2 medium pears, cored, quartered and thinly sliced
2 Tbsp Parmesan cheese, grated
1/4 cup toasted walnuts, coarsely chopped
3 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
Freshly ground black pepper, to taste
Divide the salad greens onto 6 plates. Scatter the fennel and pear
slices over the greens. Sprinkle with Parmesan cheese and walnuts.
Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately.
Serves: 6
Nutrition per Serving:
157 Calories, 10g Total Fat, 1g Saturated Fat, 6g Monounsaturated Fat,
1mg Cholesterol, 3g Protein, 50mg Sodium, 14g Carbs, 4g Fiber,
391mg Potassium, 66mg Calcium
Mayo Clinic Healthy Weight Pyramid Servings:
1 Vegetables, 1 Fruits, 1 Fats
Diabetes Meal Plan Exchanges:
1 Fruits, 1 Nonstarchy vegetables, 2 Fats
Dash Eating Plan Servings:
1 Vegetables, 1 Fruits, 1 Nuts, seeds and dry beans, 1 Fats and oils
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