Diabetic Recipes

Crunchy Summer Vegetable Salad

(makes 12 servings)

2 1/2

cups (415 g) fresh corn kernels, about 5 medium ears

2	cups (320 g) fresh or frozen peas

8	ounces (240 g) jicama, peeled and julienned

8	ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced

1	large red bell pepper, 8 ounces (240 g), seeded and julienned

1/2	pound (240 g) fresh bean sprouts

Dressing:

2	shallots, minced

2	tablespoons (30 ml) white wine or champagne vinegar

3	tablespoons (45 ml) grapeseed or canola oil

1/4	cup (12 g) snipped fresh chives

salt (optional) and freshly ground pepper to taste

In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once.

Per serving:	102 calories (33% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 14 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch), 1/2 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.