Diabetes-Friendly Recipes
Tossed Salad with Home Made Croutons
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Ingredients
- 1 Cups country-style day old bread cut into 1 inch (2.5 cm) cubes
- olive oil cooking spray
- ½ Tsp fines herbes
- 5 Cups crisp salad greens
- 1 Cup arugula leaves
- 1 6-ounce (180 g) red bell pepper, seeded and thinly sliced
- 1 large red pearl onion, 2 ounces (60 g), thinly sliced
- 2 Tbs fresh lemon juice
- 2 Tbs balsamic vinegar
- 2 Tbs olive oil
- 1/8 Tsp garlic powder
- 1 Tsp crushed dried basil
- ½ Tsp salt (optional)
- freshly ground pepper
Directions
- Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
- Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
- Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.
Nutrition Information
Per serving: 117 calories (40% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 117 mg sodium
Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1 vegetable), 1 fat
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