Post by marlaoh on Oct 28, 2004 6:59:10 GMT -6
Diabetic Citrus Bean Salad.
naval oranges, peeled, sliced, membranes removed 3 ea ---
finely shredded carrots 1 1/2 cups ---
red kidney beans, rinsed and drained 1 cup 15 1/2 oz
Great Northern beans, rinsed and drained 1 cup 15 1/2 oz
finely chopped fresh parsley 1/3 cup ---
red bell pepper, chopped 1/3 cup ---
tarragon white wine vinegar 1/3 cup ---
balsamic vinegar 1/3 cup ---
Equal® Spoonful OR 6 packets Equal® sweetener 1/4 cup ---
salt and pepper, to taste 1 ea ---
lettuce leaves 12 ea ---
Nutrition Information
Amount per serving
Calories 171
Calories From Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 271 mg
Total Carbohydrate 37 g
Dietary Fiber 11 g
Sugars 12 g
Protein 9 g
Preparation Instructions
In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.
Serve over lettuce leaves on individual plates.
naval oranges, peeled, sliced, membranes removed 3 ea ---
finely shredded carrots 1 1/2 cups ---
red kidney beans, rinsed and drained 1 cup 15 1/2 oz
Great Northern beans, rinsed and drained 1 cup 15 1/2 oz
finely chopped fresh parsley 1/3 cup ---
red bell pepper, chopped 1/3 cup ---
tarragon white wine vinegar 1/3 cup ---
balsamic vinegar 1/3 cup ---
Equal® Spoonful OR 6 packets Equal® sweetener 1/4 cup ---
salt and pepper, to taste 1 ea ---
lettuce leaves 12 ea ---
Nutrition Information
Amount per serving
Calories 171
Calories From Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 271 mg
Total Carbohydrate 37 g
Dietary Fiber 11 g
Sugars 12 g
Protein 9 g
Preparation Instructions
In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.
Serve over lettuce leaves on individual plates.