Spring Wedge with Strawberry-Basil Vinaigrette
- Makes: 12 servings
- Carb Grams Per Serving: 7
- For strawberry vinaigrette, in a food processor, combine 1 cup of the strawberries, 1/3 cup of the cucumber, the vinegar, oil, mustard, honey, and pepper. Cover and process until pureed. Stir in basil and poppy seeds.
- In a medium bowl, toss together the remaining 1-1/2 cups strawberries, the remaining 1-2/3 cups cucumber, the celery, radishes, and pecans.
- Place a lettuce wedge on each of 12 salad plates. Top each with about 1/2 cup of the celery mixture. Drizzle each with about 2 tablespoons of the strawberry vinaigrette. Sprinkle with crumbled cheese.
Nutrition Facts Per Serving:Servings Per Recipe: 12
PER SERVING: 100 cal., 7 g total fat (2 g sat. fat), 4 mg chol., 75 mg sodium, 7 g carb. (2 g fiber, 4 g sugars), 2 g pro.
Diabetic ExchangesFat (d.e): 1.5; Vegetables (d.e): 1;
Rhonda in MO
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Posted by: Rhonda Allison-Gray <firstname.lastname@example.org>
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