Keeping your health or a family members' health in mind when cooking can sometimes leave you challenged in the kitchen. You shouldn't feel as though you have to suffer through bland meals just to remain in good health, because you don't! --At least not with the recipes found in this article. You can still prepare meals and desserts that are kicking with flavor yet tolerant to the needs of a diabetic. Read on for a few great diabetic meal ideas.
BANANA SPLIT PIE
1 graham cracker crust1 (4 oz.) pkg. sugar-free instant vanilla pudding mix2 c. low-fat milk2 bananas, sliced1 (15 oz.) can crushed pineapple1 c. light Cool Whip1 tsp. vanilla1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
CARROT CAKE
Margarine and flour for pan1 1/2 c. all-purpose flour1/4 c. whole wheat flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. ground cinnamon1/2 tsp. ground ginger1/4 tsp. salt1/2 c. vegetable oil6 tbsp. sugar2 eggs1/4 c. unsweetened pineapple juice concentrate1 tsp. vanilla extract1 c. shredded carrots1/2 c. golden raisins1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
BANANA BREAD
2 c. all purpose flour1 tsp. baking soda1 tsp. baking powder1 1/2 tsp. pumpkin pie spice2 ripe bananas (mashed)6 oz. can frozen orange juice2 eggs1 c. raisinsNuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 - 375 degrees F for 30 - 45 minutes or when toothpick comes out clean.
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork2 tsp. crushed dried sage1 tsp. freshly ground black pepper1 tsp. fructose1 tsp. garlic powder1/2 tsp. onion powder1/2 tsp. ground mace1/4 tsp. ground allspice1/4 tsp. salt1/8 tsp. ground cloves
Mix all ingredients thoroughly. Then make into patties and brown until done.
DIABETIC BEEF PASTIES
Crust:3/4 tsp. Salt1/4 c. plus 2 tsp. vegetable shortening1 eggWater
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
Filling:3/4 lb. coarsely ground beef (raw)2 c. diced raw potato3/4 c. diced raw carrot3/4 c. diced celery1 tsp. salt1/4 tsp. black pepper2 tbsp. water
Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 - 15 minutes or until the dough has become golden brown.
BAR-B-Q MEATBALLS
1 lb. ground chuck1/2 c. liquid skimmed milk1 med. onion, choppedSalt & pepper to taste1/2 c. diet catsup1 tbsp. minced green peppers1 tsp. prepared mustard1 tbsp. vinegar1 tbsp. minced onion1 1/2 tbsp. Worcestershire sauce2 packs Sweet & Low
Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet 'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.
See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family's enthusiasm. Best of health and happy cooking!
By Free Vegetable Recipes
It's time to bring out the economical family recipes to help struggling families with their food budgets. Here is a menu that will allow you to feed your family without busting your food budget. We start with Pork Chops with Tomato-Rice. In this one dish you have your meat, grain, and a vegetable. Add Homemade Russian Salad Dressing to salad greens with a shredded carrot, and finish off your meal with a dessert of Applesauce-Raisin-Cinnamon bundt cake which adds fruit to your menu. There you have it--an easy, tasty, economical meal for your family. And the whole menu is diabetic friendly.
PORK CHOPS WITH TOMATO-RICE
4 thick pork chops
1/2 tsp salt
1/8 tsp pepper
1 can (16oz) can stewed tomatoes
1/2 cup water
1/2 cup uncooked brown rice
In a large, heavy, deep skillet sprayed with non-stick cooking spray, brown chops on both sides. Season with salt and pepper. Add tomatoes and water; sprinkle with rice. Cover tightly and cook over very low heat for 50 to 60 minutes or until chops are tender. Add more water if necessary later in the cooking process.
HOMEMADE RUSSIAN SALAD DRESSING
1 cup olive oil
1 cup catsup
1 cup Splenda
2/3 cup cider vinegar
1/2 tsp salt
1 clove garlic, chopped
Place all ingredients in blendar jar. Pulse until well blended. Store in refrigerator in a cruet or jar with lid.
APPLESAUCE-RAISIN-CINNAMON CAKE
3 cups water, divided
1 1/4 cups raisins
2 1/2 cups unsweetened applesauce
3 eggs, beaten, or 3/4 cup egg substitute
1 1/2 cups Equal Sugar-Lite
1 cup canola oil
3 cups self-rising flour
3 tbsp ground cinnamon
1/4 tsp baking soda
2 tbsp vanilla extract
Non-stick vegetable oil spray
In a large heavy-duty saucepan, combine 2 1/2 cups water and the raisins; bring to a boil. Continue boiling until water is gone. Remove from the heat. Add applesauce, eggs, Equal, oil and remaining water. Stir to combine well. Sift together flour, cinnamon, and soda. Gradually add flour mixture to the applesauce mixture, stirring after each addition.
Spray a 10-inch Bundt pan with vegetable oil spray. Spoon batter into pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. Cool on a wire rack.
Cake should be cut into 28 thin serving slices. Diabetics should only eat one serving per day.
By Free Vegetable Recipes
Just because you are diabetic doesn't mean you can't enjoy breads. Just remember that with all foods, it is important not ot over-indulge. Here are some recipes for breads that diabetics can enjoy. Choose from Diabetics Carrot Bread or Coconut Tea Bread for delicious quick breads.
DIABETICS CARROT BREAD
4 eggs
1 3/4 cups Splenda Granular
1/4 cup sugar
1/4 cup vegetable oil
1/2 cup water
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 cups shredded carrots
Preheat oven to 350 degrees. Spray two 9-inch loaf pans with nonstick cooking spray; set aside.
In a large mixing bowl, combine eggs, Splenda and sugar. Beat at medium speed of electric mixer until the mixture thickens. Gradually add in the oil and water; beat until well combined.
Combine the flour, baking powder, baking soda, cinnamon, and salt; gradually add to the egg mixture. Stir just until moistened. Fold in the carrots. If batter seems too dry, add a tablespoon of water (moisture will depend on how wet or dry the carrots are). Spoon the batter into the prepared loaf pans. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.
COCONUT TEA BREAD
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup Equal Sugar-Lite
1 1/3 cups unsweetened flaked coconut
1 tbsp grated orange OR lemon rind
1 egg
1 1/2 cups milk
1 tsp vanilla
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt into large mixing bowl. Stir in Equal, coconut and fruit rind. Beat egg in a medium mixing bowl; stir in milk and vanilla. Stir milk mixture into dry mixture and mix just until mixed well and moistened. Do Not beat. Spray a 9-inch loaf pan with vegetable oil spray. Pour batter into pan and bake for 1 hour and 10 minutes at 350 degrees.
Enjoy!
By Free Vegetable Recipes
Back to school time is here. We all know that can be a busy and expensive time for families. With our economy currently not doing so good, stretching the food budget becomes especially important as money is being spent on school fees, clothing, athletic fees, even glasses for the children. Here is a menu that is tasty, inexpensive, and easy for busy, working moms and others.
A Swiss Steak made in the crockpot or slowcooker is great for busy families. It has beef, potatoes, carrots, and tomato so you have your meat and vegetables one dish. Add a salad of Tangy Cucumbers and Onions for a dash of crunch and flavor. For a quick and tasty dessert try our Mini Cherry Cheesecakes.
CROCKPOT SWISS STEAK DINNER
1 1/2 lbs beef round steak cut into 6 pieces
1/4 tsp salt
1/8 tsp black pepper
8 new red potatoes, scrubbed and cut into fourths
1 lb whole baby carrots
1 med onion, sliced
1 can diced Italian-style tomatoes, undrained
1 jar homestyle beef gravy
fresh parsley, chopped; optional
Spray a 12-inch non-stick skillet with cooking spray and heat over medium-high heat. Sprinkle salt and pepper over beef pieces. Cook meat 6-7 minutes, turning once, until browned.
Layer potatoes, carrots, onion and beef in 4 - 5 qt crockpot or slow cooker. Mix tomatoes with gravy and spoon over meat in slow cooker. Cover, and cook on low setting for about 8 hours or until meat and vegetables are tender. Sprinkle each serving with chopped parsley, if desired.
Makes 6 servings.
This is a good recipe for diabetics as it has a great protein to carb ratio. Per serving: 27 g protein and 20 g carbs.
TANGY CUCUMBER ONION SALAD
1 cup fat-free sour cream
2 tbsp cider vinegar
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper
3 large cucumbers, peeled and thinly sliced
1 small sweet onion, thinly sliced
In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper. Add cucumbers and onion and toss to coat. Cover and refrigerate at least 1 hour before serving. Use a slotted spoon for serving.
MINI CHERRY CHEESECAKES
1 pkg of 6 mini graham cracker pie shells
1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix
12 tbsp no-sugar-added cherry pie filling
6 tbsp sugar-free whipped topping, optional
Prepare pudding mix according to package directions. Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie. Refrigerate until serving time. Top with a tablespoon of whipped topping if desired.
Variations: Use 1 full-size pie shell to make a regular-size cheesecake.
Use different pie fillings to suit your taste. Blueberry, peach, etc are also good.
".
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others thru writing. I also write novels.
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By Free Vegetable Recipes
Following is a menu and recipes for a quick and easy meal that won't break the budget. This menu is perfect for busy families on a tight schedule and a budget. No need to worry about the diabetics among your family and friends as this meal is suitable for them. This menu features an entree of Pineapple Pork Chops. These chops marinate in the pineapple mixture for up to 24 hours. This allows for a "make ahead" marinade and sauce that saves prep time later. Continue with the fruity flavor by serving with Orange-Almond Salad. Steam ears of corn-on-the-cob for your vegetable. Should you opt for fresh corn, especially during the summer when many have it in your gardens, for dieters and diabetics, break large ears in half for a proper serving size. Then finish off the meal with a refreshing dessert of Chocolate-Orange Parfaits. You will have served a quick, easy, tasty and budget-friendly meal. Perfect for busy moms or anyone wishing to spend less time in the kitchen without opting for bags of "fast-food".
PINEAPPLE PORK CHOPS
1 can (8 oz) crushed unsweetened pineapple, drained
1 tbsp honey mustard
3 garlic cloves, minced
1/4 tsp salt, optional
4 large bone-in pork chops
2 tsp canola oil
In a mixing bowl, combine pineapple, mustart, garlic and salt. Blend the mixture well. Place 1/2 cup of pineapple mixture into a large resealable ziptop bag. Add the pork chops to the bag, seal and turn to coat chops. Refrigerate up to 24 hours. Cover remaining pineapple mixture and refrigerate.
Drain and throw-out the marinade from the pork chops. In a nonstick skillet, heat oil and brown the chops on both sides over medium heat. Add remaining pineapple mixture to skillet and cook 10-15 minutes or until the juices run clear.
1 pork chop: 262 calories, 8 g carbs, 31 g protein
ORANGE-ALMOND SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted
In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.
CORN-ON-THE-COB
4 small ears of frozen corn-on-the-cob cooked according to package directions
Brush with melted butter for serving.
CHOCOLATE ORANGE PARFAIT
2 cups fat-free milk
1 pkg sugar-free instant chocolate pudding
1/2 cup nonfat dry milk powder
3/4 tsp grated orange peel + more for topping
1 cup evaporated skim milk
sugar-free whipped topping, optional
In a large bowl, combine skim milk, pudding mix, nonfat dry milk and 3/4 teaspoon orange peel. Mix at low speed until just blended, 1 to 2 minutes. Using a seperate, clean, chilled bowl and chilled beaters, beat evaporated skim milk until soft peaks form. Fold into thickened pudding mixture. Spoon into dessert glasses and sprinkle with grated orange peel. Top with sugar-free whipped topping if desired.
Note: This recipe, without the topping, has 13 g protein and 26 g carbs
By Free Vegetable Recipes
Are you looking for a salad that is quick, easy and delicious? Then give this seven-layer salad a try. This salad is a perfect salad for family reunions, pitch-in meals, dinner parties, etc. Since it needs to refrigerate overnight, this is the perfect make-ahead item. Have more time with your family and friends by having your salad made in advance. And it is sooo good. Everyone will enjoy it and it is perfect for your diabetic family and friends. There's no need to worry about having a special salad for the diabetics or special dressings, etc. This salad is a good choice for all.
7 LAYER SALAD
4 cups bite-sized mixed lettuce pieces
1 cup chopped green bell pepper
1/2 chopped mild or sweet onion
1 box frozen peas
6 hard-boiled eggs, sliced
1 pkg (8 oz) shredded low-fat cheddar cheese
6 slices crisp fried bacon, crumbled
1 pkg low-fat Ranch Dressing mix
1 cup mayonnaise
1 cup low-fat plain yogurt
In a clear salad bowl, layer the following ingredients in this order: lettuce, bell pepper, onion, frozen peas and eggs. In a small mixing bowl, mix together the Ranch Dressing mix, mayonnaise and yogurt. Add atop the layers in bowl. Add cheese and bacon. Cover tightly with a lid or aluminum foil, plastic wrap, etc. Refrigerate overnight before serving. An oblong or rectangle tupperware or rubbermaid type dish with the seal lid is perfect for this recipe, especially if you are going to transport the salad.
If you don't want to use onion, replace it with a layer of small cauliflower florets.
Note: This is a good salad choice for diabetics because it has eggs, bacon, and dairy products all incorporated in it. This gives a protein balance to the carbs.
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others thru writing. I also write novels. For more of my writings and recipes, especially recipes suited to diabetics, go to my website at
http://diabeticenjoyingfood.squarespace.comLinkvana Review
By Free Vegetable Recipes
What could be more refreshing on hot summer days than a cool gelatin salad? Here in North Texas we are experiencing several consecutive days of triple digit temperatures. And I know many of you are also in your hottest days of the year. So let's bring out the gelatin salads for some light, refreshing meals.
GELATIN FRUIT MOLD
2 1/2 cups boiling water
1 large box sugar-free strawberry-flavored gelatin
1/2 cup cold pure orange juice mixed with 1/2 cup cold water
1 can (8 oz) pineapple chunks, in their own juice; drained
1 can (11 oz) mandarin oranges, drained
1/2 cup chopped pecans
In a large bowl, pour gelatin powder and add boiling water. Stir at least 3 minutes to be sure all gelatin is thoroughly dissolved. Stir in cold juice/water mixture. Refrigerate about 1 1/2 hours or until thickened enough that a spoon drawn through the gelatin will leave an impression. Stir in fruit and nuts. Spoon into a 6-cup mold that has been sprayed with no-stick cooking spray. Refrigerate at least 4 hours or until firm. Unmold.
Note: Do not use fresh pineapple as gelatin will not set.
COTTAGE CHEESE AND FRUIT SALAD
1 large carton of low-fat cottage cheese
1 large carton frozen whipped topping, thawed
1 small can pineapple tidbits in its own juice, drained
1/2 cup chopped pecans
1 can lite or sugar-free fruit cocktail, drained
1 small box sugar-free strawberry gelatin
In a large bowl, combine cottage cheese, whipped topping, pineapple and nuts. Mix together and add fruit cocktail. Stir in dry gelatin and mix well. Refrigerate overnight or several hours before serving.
FRUITY CRANBERRY GELATIN SALAD
1 pkg (6 oz) sugar-free raspberry gelatin
1/2 cup Equal-Lite
1 1/2 cups boiling water
1 pkg (12 oz) fresh cranberries
3 med unpeeled apples, washed, cored and cut into wedges
1 med navel orange, peeled and quartered
1 cup diced celery
1 cup chopped pecans
1 cup cold water
1 tbsp cider vinegar
2 tsp grated orange peel
1 1/2 tsp lemon juice
1/4 tsp salt
3/4 cup mayonnaise
2 tbsp orange juice
In a large bowl, dissolve gelatin and Equal in boiling water. In a food processor or blender, process the cranberries until coarsely chopped and add to gelatin mixture. Repeat the process with the apples then the orange. Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt. Pour into a 2 1/2-quart dish. Chill until set, at least 3 hours. Whisk mayonnaise and orange juice together and serve with salad.
Enjoy!
A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others thru writing. I also write novels. for more of my recipes, go to diabeticenjoyingfood.squarespace.com
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By Free Vegetable Recipes
Many people enjoy a meal of soup and salad. For those of you who like a light lunch or dinner of warm soup and a salad, these recipes are for you. Here is a recipe for a tasty chef's salad which you can pair with your favorite low-fat, sugar-free dressing. Then add a bowl or cup of garden chicken soup served with whole-grain crackers. This is a perfect meal for anytime of the year and works well for either lunch or dinner.
CHEF'S SALAD
8 cups torn iceberg lettuce
1 cup radishes, thinly sliced
2 green onions including tops, sliced
2 oz lean cooked ham, chopped
2 oz cooked white turkey meat, chopped
2 slices American cheese, diced
2 slices Swiss cheese, diced
1 large tomato, chopped
1 hard boiled egg, chopped
1/3 cup your favorite low-fat, sugar-free dressing
In a large salad bowl, combine lettuce, radishes and green onions. Cover bowl and refrigerate until thoroughly chilled or use ingredients that have been in the refrigerator. Pour dressing over mixture and toss to coat. Top with remaining ingredients.
Makes 8 servings, 1 1/2 cups each
GARDEN-CHICKEN SOUP
6 cups water
2 cups tomato juice
1 cup diced, peeled potato
1 medium onion, chopped
1 cup fresh whole kernel corn (may use frozen)
1 cup cooked lima beans
1/2 cup sliced carrots
1 cup chopped broccoli or broccoli florets
1/2 cup chopped celery stalk
1 cup cooked, chopped chicken breast or thighs
2 tbsp chicken bouillon granules
1 tsp garlic powder
1 1/2 tsp Worcestershire sauce
In a large saucepan or a stockpot, combine all ingredients. Stir to mix, cover pan and bring ingredients to a boil. Reduce heat to low and simmer for one hour.
Enjoy!
By Free Vegetable Recipes
Here is Texas, we call it "Friday Night Lights". High School Football Season! Yes, the madness of high school football is upon us. For busy families who need to meet and eat at the football field, here are a couple of hot sandwiches, baked in foil, that are easy to transport. They are also easy to make ahead and reheat after the game if necessary. For football season this year, try my Pizza Burgers and Easy Stromboli Sandwiches. Add some fresh veggies, dip, soft drinks, and you're good to go!
PIZZA BURGERS
1 lb lean ground beef
1 large onion, diced
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp celery salt
1/2 tsp basil
1/8 tps pepper
8 oz can tomato sauce OR pizza sauce
1 cup diced mozzarella cheese
Preheat oven to 350 degrees.
Cook ground beef and onion over medium high heat until meat is browned. Drain meat mixture, rinse with hot water and allow to drain well. Add spices and mix in thoroughly. Add sauce and cheese. Put into 12 whole-wheat hamber buns and wrap individually in foil. Bake at 350 degrees for 18 minutes.
Note: These burgers can be frozen and reheated individually as needed.
EASY STROMBOLI SANDWICHES
1 lb ground beef
1 lb bulk sausage
6 oz tomato sauce
1 cup chopped onion
4 tbsp chopped green bell pepper
3/4 tsp salt, optional
2/3 cup water
1/4 tsp oregano
4 tbsp Parmesan cheese
Shredded mozzarella cheese
French bread or French rolls
Brown meats until all red disappears and drain well. Wipe pan with a paper towel to remove excess grease. Return meats to pan and add tomato sauce, vegetables, salt and water. Cook 10 minutes. Remove from heat and add oregano and Parmesan cheese. Scoop the center out of the bread so it will hold meat filling. (You can put in a zip-lock type bag and save for another use.) Add the fillling to the bread and top with the mozzarella cheese. Wrap sandwiches in aluminum foil. Bake at 400 degrees for a few minutes until bread is warmed and cheese is melted.
Enjoy!
By Free Vegetable Recipes
If you are a salad person but you want a little more than just lettuce and vegetables, here is a recipe for you. This black bean chicken salad with lime vinaigrette dressing combines healthy black beans, fresh tomatoes, bell peppers, onion, cheese, salad greens, and chicken. This gives you a meal in one dish. You have meat, vegetables, and dairy. Combine all that with this tasty lime vinaigrette dressing and you add citrus and heart-healthy olive oil. Not only do you have a complete healthy meal, you have a tasty one. And this salad is perfect for diabetics too. Give it a try and you will no doubt add this new recipe to your file.
BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING
SALAD:
6 cups mixed salad greens
1 1/2 cups cubed grilled or sauted chicken breast
1 can (15 oz) black beans, rinse well and drain
1 cup chopped fresh tomatoes
1 cup chopped green bell pepper
1/2 cup sliced, halved red onion
1/2 cup low-fat mexican-blend shredded cheese
DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic cloved, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.
Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein
Note: I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.
Enjoy!
By Free Vegetable Recipes
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