Diabetes-Friendly Recipes
Spring Salad with Oranges and Raspberry/Orange Vinaigrette
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Ingredients
- 4 Cups butter lettuce
- ¼ Cups fresh bean sprouts
- 1 large navel orange
- 1 small shallot
- 1 Tbs raspberry vinegar
- 1 Tbs olive oil
- salt
- freshly ground pepper
Directions
- Chop lettuce into bite-size pieces. Wash and drain.
- Put lettuce in a salad bowl.
- Rinse and drain bean sprouts. Add to bowl with lettuce.
- Finely grate 1 tablespoon (15 ml) of the zest from the orange.
- Set aside.
- Peel the orange, removing all white pith.
- Thinly slice crosswise.
- Arrange orange slices on top of lettuce.
- In a small cup, whisk together shallot, vinegar, and oil.
- Pour over greens and season with salt (if using) and pepper to taste.
- Toss and serve at the table.
Nutrition Information
Per serving: 65 calories (45 % calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 253 mg potassium, 4 mg sodium
Diabetic exchanges: 1/2 carbohydrate (fruit), 1 fat
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