| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Diabetic |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Canned low-sodium white chicken; drained |
| 1/4 |
ts |
Grated fresh lemon peel |
| 2 |
tb |
Fat-free honey-mustard salad dressing |
| 1/4 |
c |
Chopped water chestnuts |
| 1/2 |
c |
Sliced; seeded red grapes |
| 1 |
c |
Fresh spinach; washed dried and stems removed |
| 1 |
ts |
Pine nuts |
|
|
Fresh ground pepper; to taste |
INSTRUCTIONS
Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes
together in a small bowl until all ingredients are lightly coated.
Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast
the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking
the pan constantly. Arrange the spinach on a plate. Place the salad on top
of the spinach. Sprinkle the pine nuts on top, add fresh ground pepper to
taste, and serve.
Exchanges: Very Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Fat
Exchange -- 1/2 Calories -- 274 Calories from Fat -- 47 Total Fat -- 5g
Saturated Fat -- 1g Cholesterol -- 60mg Sodium -- 359mg Carbohydrate -- 32g
Dietary Fiber -- 3g Sugars -- 23g Protein -- 29g
Recipe for Tuesday, 4/21/98
Use canned chicken to make this fast, colorful salad.
All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing single-serving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/26/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”