Diabetic Recipes

Mixed Greens with Parmesan Dressing

(makes 4 servings)

6	cups (336 g) mixed baby greens or mesclun, washed and crisped

1	small yellow or red bell pepper, 6 ounces (180 g), seeded and thinly sliced

Vinaigrette:

1	tablespoon (15 ml)olive oil

1/4	cup (60 g) plain nonfat yogurt

1/2	tablespoon (7.5 ml) red wine vinegar

1/4	teaspoon (1.25 ml) crushed dried basil

1/8	teaspoon (0.6 ml) crushed dried thyme

1	tablespoon (15 ml) chopped fresh flat-leaf parsley

2	tablespoons (18 g) grated low-fat Parmesan cheese product

freshly ground pepper to taste

Place the greens and sliced peppers in a salad bowl.
In a small bowl, combine all of the ingredients for the dressing; mix until well blended.
Spoon dressing over the greens and toss. Serve at once.

Note: The dressing can be made ahead and refrigerated for up to 2 days.

Per serving:	67 calories (45% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 7 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 42 mg sodium
Exchanges:	1 vegetable, 1 fat

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.