Greek-SaladforDiabetics
This is an excellent and healthy greek-salad recipe.
Marilyn and I enjoy this salad with pasta...quite frequently actually!
Just multiply the ingredients by the number of people for multiple servings.
Yield: 1 Servings
1 garlic clove.
1 md. head lettuce, shredded.
3 md. tomatoes, cut in eighths.
1 md. English (seedless) cucumber, sliced.
6 green onions, sliced.
3 stalks celery, diced.
1 md. green pepper, diced.
6 radishes, sliced.
1 carrot, shredded.
2 Tbs. chopped fresh parsley.
1 tsp. sea salt.
1/8 tsp. fresh ground pepper.
1/4 c. Extra Virgin Olive Oil (EVOO) or macadamia nut oil.
1 Tbs. Vinegar or real lemon juice.
1 Beet canned or cooked and sliced.
4 oz. Feta cheese, crumbled.
8 ea. ripe olives.
1/4 c. Cooked chick peas.
Preparation;
Rub large salad bowl with garlic.
Combine next 11 ingredients.
Toss lightly with olive or macadamia 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 of your diabetic greek salad.
1 cup serving 87 calories 2.8 g protein, 5.7 g fat,
7.3 g carbohydrate, 260.7 mg sodium, 285.2 mg
potassium, 2.3 g fiber, 6 mg cholesterol.
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