1/2 roasted red bell pepper
1 small garlic clove, chopped
1 medium plum tomato, seeded and chopped
1/4-1/2 jalapeño pepper, chopped (for a hotter dish, do not remove seeds)
1 tsp. agave syrup or honey
1 Tbsp. fat-free, reduced-sodium chicken broth
1 Tbsp. red wine vinegar
1/2 tsp. salt
1 Tbsp. extra virgin olive oil
4 large romaine lettuce leaves
4 red-leaf lettuce leaves
1 packed cup baby arugula
6-inch piece English cucumber, sliced
2 plum tomatoes, sliced crosswise
1/8-1/4 red onion; about 3-4 very thin slices as rings
In blender, whirl red pepper, onion, garlic, tomato, jalapeño, agave, broth, vinegar and salt until pulpy. With motor running, whirl in oil. Set dressing aside while making salad.
Wash greens. Tear lettuces into bite-size pieces and whirl in salad spinner to dry. Place lettuce and arugula in salad bowl. Add 1/4 cup dressing and toss until greens are just coated. Add cucumber, tomatoes and onion rings. Toss lightly, and serve immediately.
Serves 4
Source: diabeticgourmet.com
Nutritional Information Per Serving:
70 calories
4 g total fat
0.5 g saturated fat
9 g carbohydrate
2 g protein
2 g dietary fiber
160 mg sodium
Have a good week!
~*~ Shar ~*~
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