| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables |
|
Diabetic, Salads, Fruits, Dressings |
14 |
Servings |
INGREDIENTS
| 3 |
cn |
Mandarin orange; drained, (11 oz ea.) |
| 3 |
|
Grapefruit, pink; peeled, seeded and sectioned |
| 6 |
|
Bibb lettuce heads; torn in bite size pieces |
| 1/4 |
c |
Onion; chopped (to 1/2 cup) |
| 3/4 |
c |
Vinegar, tarragon |
| 2 |
tb |
Vegetable oil |
| 2 1/2 |
tb |
Poppy seeds |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 3/4 |
c |
Oil, vegetable |
INSTRUCTIONS
FRUIT SALAD
POPPY SEED DRESSING
Combine mandarin oranges, grapefruit sections, and lettuce in a large
salad bowl; toss lightly. Serve with Poppy Seed Dressing.
Poppy Seed Dressing: Combine first 7 ingredients in container of
electric blender; blend well. Slowly add 3/4 cup vegetable oil,
continuing to blend until thick. Pour into a jar with a tight-fitting
lid, and chill. Shake well before serving. Yield: 2 cups
Food Exchange per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.
Nancy O'Brion's Notes: Would for sure use less OIL!
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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