Diabetic Recipes

Tossed Salad with Home Made Croutons

(Makes 6 servings)

2	cups, 4 ounces ( 120 g) country-style day old bread cut into 1 inch (2.5 cm) cubes

olive oil cooking spray

1/2	teaspoon ( 2.5 ml ) fines herbes

5	cups (336 g) crisp salad greens

1	cup (56 g) arugula leaves

1	6-ounce (180 g) red bell pepper, seeded and thinly sliced

1	large red pearl onion, 2 ounces (60 g), thinly sliced

Dressing:

2	tablespoons (30 ml) fresh lemon juice

2	tablespoons (30 ml) balsamic vinegar

2	tablespoons (30 ml) olive oil

1/8	teaspoon (0.6 ml) garlic powder

1	teaspoon (5 ml) crushed dried basil

1/2	teaspoon (2.5 ml ) salt (optional)

freshly ground pepper

Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.

Per serving:	117 calories (40% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 117 mg sodium
Diabetic exchanges:	1 carbohydrate (1/2 bread/starch, 1 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.