Diabetic Recipes

Orange and Watercress Salad

(makes 6 servings)

1	pound (450 g) watercress, washed and tough stems removed

2	navel oranges, 8 ounces (240 g) each, peeled and thinly sliced crosswise

6	ounces (180 g) fresh mushrooms, sliced thin

Dressing:

1	teaspoon (5ml) Dijon mustard

3	tablespoons (45 ml) olive oil

2	tablespoons (30 ml) white wine vinegar

freshly ground pepper to taste

2	tablespoons (30 ml) egg substitute

6	lettuce cups

2	tablespoons fresh tarragon or basil for garnish

Tear the watercress into bite sized pieces. Place in a bowl with the orange slices and mushrooms.
Whisk together the mustard, oil, vinegar, pepper and egg substitute. Pour over the salad.
Place the lettuce cups on salad plates. Fill with equal portions of the salad and garnish with the herbs. serve immediately.

Per serving:	107 calories (55% calories from fat), 4 g protein, 7 g total fat (1.0 saturated fat), 9 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 66 mg sodium
Diabetic exchanges:	1/2 carbohydrate (fruit), 1 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.