| 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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