* Exported from MasterCook *
Mediterranean Mixed Herb Plate
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh arugula
2 bunches spring onions
1 bunch fresh parsley -- or dill, washed and dried
Immerse arugula in water in a large bowl. Drain and repeat until arugula
is clean and no residue remains on the bottom of the bowl (this may take
as many as seven washings). Dry arugula. Lay it on a large serving
platter.
Trim ends off spring onions. Lay them on top of arugula. Arrange parsley
or dill next to spring onions. Serve.
Serves 4
Per serving: Cals 25; Total Fat 0; Carbs 5g; Fiber 2g; sugars 2g; Chol
0mg; Sodium 20mg; Protein 2g.
AuthorNote: Arugula grows abundantly throughout the Mediterranean and
Middle East. There, it is not seen as a gourmet food item, but as a
staple, like lettuce or parsley. The leaves are served whole and sometimes
garnished with a bit of the cooking sauce from [cFavorite]. Otherwise,
they are eaten without condiments.
Cuisine:
"Mediterranean"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 8 Calories; trace Fat (12.2%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Vegetable.
Nutr. Assoc. : 0 0 0
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