Diabetes Recipes
Middle Eastern Vegetable Salad
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Nutrition Facts
Makes: 10 Serving(s)
Amount Per Serving
Calories: 90
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 130mg
Total Carbohyrdates: 8g
Dietary Fiber: 3g
Sugars: 4g
Protein: 2g
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About
Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Lunch
Category: Salads
This Recipe Makes: 10 Serving(s)
Summary
This is an easy salad to make and enjoy with a sandwich or a serving of grilled fish and rice.
What you'll need
- 3 cup diced fresh cucumbers
- 3 cup diced fresh tomatoes
- 1 med green pepper (cleaned and diced)
- 1 med red pepper (cleaned and diced)
- 1 med medium yellow pepper (cleaned and diced)
- 8 small scallions sliced (you can substitute 1 diced red or white onion)
- 2 tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1 dash of black pepper ( use more if you would like)
- 1 head(s) of romaine lettuce
Instructions
- Step 1
In a large bowl mix together all ingredients except the lettuce. to serve clean and place lettuce leaves on large serving platter, spread the salad over the lettuce. - Step 2
(NOTE: This recipe is low in sodium, low in cholesterol, high in Vitamin A, high in Vitamin C and good source of fiber)
Diabetic Exchanges
- Non-Starchy Vegetables: 1 1/2
- Fat: 1
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