DIABETIC MIXED VEGETABLES AND ORZO VINAIGRETTE
Yield: 8 servings
Source: "1,001 Delicious Recipes For People with Diabetes"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
2 medium zucchini, thinly sliced
8 ounces asparagus, cut into 1-1/2 inch
pieces, steamed until crisp tender, cooled
1 cup frozen, thawed peas
1/2 cup sliced carrots, steamed
3/4 cup (6 ounces) orzo, cooked
Mustard-Turmeric Vinaigrette (recipe follows)
2 cups torn lettuce leaves
4 cherry tomatoes, cut into halves
DIRECTIONS
Combine zucchini, asparagus, peas, carrots, and orzo in bowl; pour Mustard-Turmeric Vinaigrette over and toss. Spoon onto lettuce on salad plates; garnish with tomatoes.
Mustard-Turmeric Vinaigrette
Makes: About 1/2 cup
INGREDIENTS
1/4 cup red wine vinegar
1/4 teaspoon ground turmeric
2-3 tablespoons lemon juice
2 tablespoons olive, or vegetable, oil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Heat vinegar and turmeric in small saucepan over medium heat until turmeric is dissolved,
stirring constantly, 2 to 3 minutes; cool. Mix vinegar mixture and remaining ingredients;
refrigerate until serving time. Mix again before using.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 142, Fat: 4.2 g, Cholesterol: 0 mg, Sodium: 112 mg, Protein: 5.5 g, Carbohydrate: 20.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Fat
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