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Diabetic Recipes

Diabetic Salads

 

Orange and Olive Salad

Makes two servings
1 navel orange, peeled and broken into sections
1 / 2 small red onion, very thinly sliced
12 olives of your choice, pitted
1 head Bib or butter lettuce, washed dried and torn

Dressing:
combine 1 t. mild vinegar, 1 clove minced garlic, 1 t. OJ concentrate, 1 T. minced parsley in a container. Drizzle in 1 T. olive oil and freshly ground black pepper to taste. Shake well.

1. Arrange lettuce on 2 salad plates and place half of oranges, onions and olives on each.
2. Sprinkle each with 2 t. dressing. Scatter with snipped chives and parsley.
3. Serve this refreshing salad chilled.NOTE: If the taste of raw onions is too overpowering for your taste buds, you may substitute sliced fennel for the onions, with great success. or add the fennel in addition to onions.

Nutrition Information
Serving Size: 1
Calories: 90
Carbs: 13 grams
Fat: 5 grams
Protein: 2 grams
Fiber: 2 grams

* Provided for information use only

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.