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Crunchy Summer Vegetable Salad

Servings: 12
Prep time:
Cook time:
Total: 20 minutes

Ingredients

  • 2 ½ cups fresh corn kernels (about 5 ears)
  • 2 cups fresh or frozen peas
  • 8 ounces jicama, peeled and julienned
  • 8 ounces fresh cauliflower florets, trimmed and thinly sliced
  • 1 large red bell pepper, seeded and julienned
  • 2 shallots, minced
  • 2 tablespoons white wine vinegar
  • 3 tablespoons canola oil
  • ¼ cup fresh chives, snipped
  • salt (optional)
  • freshly ground pepper (to taste)

Directions

  1. In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
  2. Add the jicama, cauliflower, and red bell pepper. Cover and refrigerate until ready to serve.
  3. Just before serving, whisk together the dressing ingredients (shallots, white wine vinegar, canola oil, chives, salt, and pepper). Pour over the vegetables and toss.
  4. Serve at once.

Nutrition Information

Per serving:102 calories (33% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 14 mg sodium
Diabetic exchanges:1 carbohydrate (1 bread/starch), 1/2 fat

 

 

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