Diabetic greek salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Garlic clove |
| 1 | medium | Head lettuce, shredded |
| 3 | mediums | Tomatoes, cut in eighths |
| 1 | medium | Cucumber, sliced |
| 6 | eaches | Green onions, sliced |
| 3 | eaches | Stalks celery, diced |
| 1 | medium | Green pepper, diced |
| 6 | eaches | Radishes, sliced |
| 1 | each | Carrot, shredded |
| 2 | eaches | Tb Chopped fresh parsley |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Olive oil |
| 1 | each | Tb Vinegar or lemon juice |
| 1 | each | Beet canned or cooked sliced |
| 4 | ounces | Feta cheese, crumbled |
| 8 | eaches | Ripe olves |
| ¼ | cup | Cooked chick peas |
Directions
Rub large salad bowl with garlic. Combine next 11 ingredients. Toss lightly with olive oil. Sprinkle with vinegar, toss again. Garnish with border of sliced beet and feta cheese. Arrange olives in center and sprinkle chick peas over all. 1 cup serving 87 calories 2⅘ gm protein, 5.7 gm fat, 7.3 gm carbohydrate, 260.7 mg sodium, 285⅕ mg potassium, 2.3 gm fiber, 6 mg cholesterol. Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93
Submitted By SHARON STEVENS On 10-23-94
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