!9#: Make Salads for the Crowd Including Diabetics: Spinach Mushroom, Turkey Apple, or Almond Orange
Whether you want a salad with a meal or a salad as an entree, there is a recipe for you in this article. And the great thing about these salads is that you can use them with the diabetics in the crowd, too. Spinach and Mushroom Salad has the nutritional information included. Sorry but I have to get a new nutritional calculator so the other two do not have the values. However, they are great healthy salads!
SPINACH AND MUSHROOM SALAD
4 cups fresh baby spinach greens
1 carton (1/2-lb) fresh white mushrooms, sliced
1/4 -1/3 (depending on taste)thin red onion slices
1/4 cup fat-free balsamic vinaigrette dressing
2 tbsp shredded Parmesan cheese
Combine all ingredients, except Parmesan cheese, in a large salad bowl and toss together well. Sprinkle the Parmesan over the top.
Per 2 cup serving: Approximately 49 calories, 2 g (1 sat)fat, 6 g carbs, 4 g protein, 1 g fiber, 229 mg sodium.
Diabetic exchanges: Carb choices.5, Fat.5, Vegetable 1.5
ALMOND ORANGE SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 cup thin sliced celery
2 tbsp chopped green onion
Combine all the ingredients together in a large salad bowl; set aside.
Dressing:
1/4 cup cider vinegar
1/4 cup Splenda granular
2 tsp canola or olive oil
1/4 cup slivered almonds, toasted
In a small mixing bowl, combine the vinegar, Splenda, and canola or olive oil. Stir with a whisk until mixture is well blended. Drizzle the dressing evenly over the salad and toss gently. Sprinkle the almonds over top of tossed salad.
CURRIED TURKEY APPLE SALAD
1/4 cup diced red onion
1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts
Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.
When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.
To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.
Enjoy!
