| Diabetic Friendly Cornbread Salad added 01/15/2003 The cornbread croutons are the best part of this bacon, lettuce, and tomato salad. Makes 6 (2-cup) servings. Printed from Allrecipes, Submitted by Delicious Ways to Control Diabetes Cookbook 1 (7.5 ounce) package corn muffin mix 6 cups torn romaine lettuce 1 cup seeded, chopped tomato 1 cup chopped green pepper 3/4 cup chopped purple onion 3 slices turkey bacon, cooked and crumbled 2/3 cup fat-free Ranch-style dressing Directions 1 Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes. 2 Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use. 3 Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well. 4 Serve immediately. Per Serving: Calories 152 Fat 2.6g (sat 0.5g) Protein 4.1g Carbohydrate 27.7g Fiber 1.8g Cholesterol 5mg Sodium 501mg Exchanges: 1 Starch, 2 Vegetable 3 stars per serving Tarragon Chicken Salad added 01/15/2003 by Sarah Beth 1/2 cup = 3 stars, makes about 4 cups or 8 servings 1 lb cooked boneless skinless chicken 1 cup halved seedless grapes 1 chopped shallot 1/2 cup golden raisins 1 cup chopped celery 2 Tbsp fresh tarragon or 1 Tbsp dried tarragon 1/4 cup light or non-fat mayo 1/2 cup plain lowfat yogurt pepper and salt to taste 1 Tbsp lemon juice Mix all ingredients in a large bowl, and refrigerate at least an hour or until serving. I like to eat this on a light 1 star bun, with tomato and fresh lettuce! Filling and easy. Double recipe and it's great to take to a potluck or picnic.Foofysbud EASY POTATO SALAD Serves 6 1/2 Cup Kraft Fat Free Classic Caesar Dressing 1/4 Cup non-fat sour cream 1/2 teaspoon prepared yellow mustard 1/2 cup finely chopped onion 1/8 teaspoon black pepper 4 cups unpeeled diced cold cooked potatoes 1 Cup chopped celery 2 hard-boiled eggs, chopped In a large bowl, combine Caesar dressing, sour cream, mustard, onion, and black pepper. Add potatoes and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1 cup servings) 138 calories, 2 gm fat, 2 gm fiber = 3 stars MEDITERRANEAN SALAD 0 stars unless you add anything extra or the sardines 1 head iceberg lettuce, coarsely chopped 2 cucumbers, sliced 1 white onion, thinly sliced 1 (15-oz) jar hearts of palm, drained and sliced 2 tomatoes, cut into 8 pieces 1 cup Kalamata olives sardines or anchovies (optional) Combine all ingredients on a large platter and serve Creamy Dilled Potato Salad 2 stars per serving 2 pounds small unpeeled red potatoes 1/4 cup packed fresh dillweed 1/4 cup packed fresh flat-leaf parsley sprigs 1/4 cup sliced green onions 1 clove garlic, halved 1/2 cup nonfat buttermilk 1 tablespoon fresh lemon juice 1/8 teaspoon pepper 1/2 cup diagonally sliced celery 1/2 cup coarsely chopped red bell pepper 1 Place potatoes in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes aside, and keep warm. 2 Position knife blade in food processor bowl. Drop dillweed, flat-leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced. Add nonfat buttermilk, lemon juice, and pepper; process until smooth. 3 Cut potatoes in half. Combine potatoes, celery, and bell pepper in a large bowl. Add buttermilk mixture, tossing gently to coat. Yield: 6 servings (serving size: 1 cup). CALORIES 129 (2% from fat) / PROTEIN 4.6g / FAT 0.3g (SAT 0.1g, MONO 0g, POLY 0.1g) / CARB 28.4g / FIBER 3.4g / CHOL 1mg / IRON 2.7mg / SODIUM 4.5mg / CALCIUM 68mg Sarah Beth |