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

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.