Creamy Colorful Vegetable Salad - 7g Carbs, 2g Fiber
From: www.diabetesselfmanagement.com/recipes/salads/creamy-colorful-vegetable-salad/
Prep: 15 min
Cooking time: 5 min
Chilling time: 1 hour
4 cups water
1 cup broccoli florets
1 cup baby carrots
1 cup sliced yellow squash
4 oz Greek-style yogurt (made from 2% milk)
1 tablespoon chopped fresh chives
1 tsp lemon juice
1/2 tsp grated lemon peel
1/4 tsp black pepper
Dash of salt
Bring 4 cups of water to a boil over medium heat in a 1-quart saucepan. While water is heating, chop broccoli into bite-size pieces. Add broccoli, carrots, and squash to the boiling water and cook for 5 minutes; vegetables should still be firm. Drain immediately and rinse under cold water. Drain again and pat dry with a paper towel. Place cooled vegetables in a small mixing bowl and add yogurt, chives, lemon juice, lemon peel, black pepper, and salt. Gently stir to combine. Chill for 1 hour before serving.
Servings: 4
Serving size: 1/2 cup each
Nutrition per Serving: 53 Calories, 1g Fat, 0g Saturated Fat, 2mg Cholesterol, 78mg Sodium, 7g Carbs, 2g Fiber, 4g Protein
Exchanges per serving: 2 vegetable
Carbohydrate choices: 1/2
Posted by: chefgloria1030@yahoo.com
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