Diabetic Recipes
Blood Orange and Carrot Salad
(makes 4 servings)
| 2 | blood or navel oranges, 12 ounces (360 g) total |
| 4 | medium carrots, 12 ounces (360 g) total, peeled and coarsely grated |
| 2 | tablespoons (30 ml) fresh lemon juice |
| 1 1/2 | tablespoons (22.5 ml) canola oil |
| 2 | tablespoons (30 ml) grated sweet onion |
| 1/4 | teaspoon (1.25 ml) cayenne pepper |
| 1/8 | teaspoon (0.6 ml) ground cumin |
| freshly ground pepper |
| chopped flat-leaf parsley |
- Working over a bowl to catch any juice, remove peel and white pith from oranges. Slice into thin slices crosswise, removing any seeds. Arrange orange slices to one side of 4 salad plates. Sprinkle the carrots in a pile that touches the oranges.
- In a cup, whisk together lemon juice, canola oil, onion, cayenne pepper, and ground cumin. Drizzle over salads and sprinkle with pepper and parsley. Serve at once.
| Per serving: | 107 calories (42% calories from fat), 1 g protein, 5 g total fat (0.4 g saturated fat), 4 g dietary fiber, 0 cholesterol, 26 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 fruit, 1 1/2 vegetable), 1 fat |
