Shrimp And Pea Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Diabetic | 1 | Servings | |
INGREDIENTS
| 1 | Frozen peas, thawed 16-oz | |
| 1 | t | Dill weed |
| 1/4 | c | Chopped red onion |
| 1 | c | Cooked shrimp, peeled and |
| deveined | ||
| 2 | T | Nonfat mayonnaise |
| 1/2 | c | Low-fat plain yogurt |
INSTRUCTIONS
Mix all ingredients together. Exchanges: All lunch menus this week have about 450 calories total and include: 2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable servings 1 Fruit serving 1 Fat serving Total Fat -- 15g Total Carbohydrate -- 50g Protein -- 22g Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving. Or 1 Starch serving instead of the Fruit serving. Recipe for Sunday, 3/8/98 This week we are featuring complete lunch menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners. 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). Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat Lemon Cheesecake Copyright © 1998 American Diabetes Association MC Fortmatted and MC Busted by Barb at PK <abprice@wf.net> NOTES : 4 servings/Serving size: 1/4 recipe Recipe by: American Diabetes Association Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 7.4mg
Sodium: 132.8mg
Potassium: 335.2mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 8.6g
Protein: 7.3g