| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Diabetic, Salads, Vegetables, Beans |
4 |
Sweet ones |
INGREDIENTS
| 16 |
oz |
(1 can) kidney beans; rinsed well =OR=- |
| 16 |
oz |
(1 can) pinto beans; rinsed well |
| 1 |
|
Celery stalk; diced |
| 1 |
ts |
Dill pickle; grated |
| 2 |
ts |
Onion; grated |
| 1 |
|
Egg white; hard-cooked chopped finely |
|
|
Romaine Lettuce leaves; |
| 1/4 |
c |
Anchovy Yogurt Dressing; |
INSTRUCTIONS
Mix first 5 ingredients together lightly. Arrange on lettuce leaves
and top with a spoonful of dressing
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CAL: 99; CHO: 2mg; CAR: 15g; PRO: 5g; SOD: 200mg; 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
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”