| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Belgian | Diabetic, Vegetables, Side dishes | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Belgian endive; sliced in Rings |
| 1 | sm | Red Delicious Apple, diced |
| 2 | tb | Fresh lemon Juice; |
| 2 | ts | Walnut oil; |
| Pinch salt; | ||
| Pepper to taste; | ||
| 1/2 | c | Water; |
| 2 | tb | Apple cider vinegar; |
| 1 | tb | Fresh parsley; chopped |
INSTRUCTIONS
Place all ingredients except vinegar and parsley in a large skillet. Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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