Diabetes-Friendly Recipes

Spring Salad with Oranges and Raspberry/Orange Vinaigrette


Servings: 4
Prep time:


  • 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


  1. Chop lettuce into bite-size pieces. Wash and drain.
  2. Put lettuce in a salad bowl.
  3. Rinse and drain bean sprouts. Add to bowl with lettuce.
  4. Finely grate 1 tablespoon (15 ml) of the zest from the orange.
  5. Set aside.
  6. Peel the orange, removing all white pith.
  7. Thinly slice crosswise.
  8. Arrange orange slices on top of lettuce.
  9. In a small cup, whisk together shallot, vinegar, and oil.
  10. Pour over greens and season with salt (if using) and pepper to taste.
  11. 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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