Diabetic Recipes

Fennel and Arugula Salad

(makes 8 servings)

1	6-ounce (180 g) fresh fennel bulb

4	cups (100 g) torn pieces of curly endive

1	large bunch (60 g) fresh arugula

1	tablespoon (15 ml) olive oil

2	tablespoons (30 ml) red wine vinegar

1/4	teaspoon (1.25 ml) salt

freshly ground pepper to taste

Trim and discard the root end and stalks from fennel. Thinly slice the bulb lengthwise.
In a large salad bowl, combine the sliced fennel, curly endive, and arugula. Drizzle with olive oil and toss.
Place the vinegar in a large spoon. Add the salt and while holding the spoon over the salad bowl, rapidly beat the salt into the vinegar while gradually adding the mixture to the salad. Toss again and serve.

Per serving:	28 calories (55% calories from fat), 1 g protein, 2 g total fat, 0.2 g saturated fat, 3 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 92 mg sodium
Exchanges:	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.