| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Diabetic, Salads, Fruits, Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | md | Red apple(about 4 oz) |
| 1/2 | c | Green pepper strips; |
| 1/2 | c | Celery sticks; |
| 3/4 | c | Cabbage; shredded |
| 1/4 | c | Onion; rings sliced thinly |
| 1/3 | c | Poppy Seed Dressing; |
| Crisp lettuce leaves; |
INSTRUCTIONS
Remove core and stem of apple; leave skin on. Cut apple crosswise into 1/4 rings; cut each ring into thin stick about 1/8 inch wide. Combine all ingredients except lettuce in a large bowl and toss lightly to mix Poppy Seed Dressing throughly. Serve on crisp lettuce. Servings was 4, but I changed it to 8 servings. Food Exchange per serving: 1 VETGETABLE EXCHANGE CAL: 39 CHO: 9g; PRO: 1g; FAT: 1g; Low-sodium diets: Omit salt in dressing reicpe. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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