Carrot and Raisin Salad

Ingredients: 2-1/2 cups shredded carrots (about 3 large), 3/4 cup chopped celery, 1/3 cup raisins, 1/3 cup coarsely chopped walnuts, 3/4 cup fat-free mayonnaise,1/2 teaspoon, Dijon-style mustard, 1-2 teaspoons sugar, 1/8 teaspoon salt, 6 lettuce leaves. Preparation: Combine carrots, celery, raisins, and walnuts in medium bowl. Add remaining ingredients, except lettuce, stirring until blended. Serve on lettuce-lined salad plates. Servings: 6, Calories: 115, Protein: 2.6 g, Sodium: 460 mg, Fat: 4.1 g, Carbohydrates: 19.2 g, Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat,Source: 1,001 Recipes For People with Diabetes.

Greek Salad

2ripe tomatoes, sliced, 1green bell pepper, seeded and thinly sliced, 1cucumber, peeled, seeded, and thinly sliced, 2scallions, white part and 3 inches (7.5 cm) green, thinly sliced on the diagonal, 1/4cup (15 g) chopped flat-leaf parsley, 2ounces (30 g) low fat feta cheese, crumbled, 3tablespoons (45 ml) fresh lemon juice, 2tablespoons (30 ml) olive oil, 1/4teaspoon (1.25 ml) crushed dried oregano, 6crisp inner leaves of romaine lettuce, cut into 1-inch (2.5 cm) pieces. Place the tomatoes, bell pepper, cucumber, scallion, parsley, and feta cheese in a large bowl. In a small bowl, whisk together lemon juice, olive oil, and oregano. Pour over vegetable mixture and lightly toss. Divide lettuce between 6 salad plates. Top with the salad mixture and serve. Per serving:83 calories (59% calories from fat), 3 g protein, 6 g total fat (1.3 g saturated fat), 6 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 133 mg sodium. Diabetic exchanges:1/2 carbohydrate (vegetable), 1 fat.

Colorful Vegetable Salad Recipe

Ingredients: 1 medium Size head red leaf lettuce,1 Bunch of radishes, sliced, 1 Carrot, thinly sliced or grated, 1 medium Sized red bell pepper, diced, 3 Green onions, chopped, 1/2 cup Alfalfa spouts, 1/4 cup Creamy Tofu dressing, 1 tbsp Toasted pine nuts. Preparation: Nuts may be used.(pine nuts here cost 5.99 a pound)Separate lettuce leaves and trim, rinsing well in cool water. Spin or pat dry, tear in bite-size pieces and place in a large salad bowl. Add radishes, carrot, bell pepper, green onions and sprouts. Toss with dressing and garnish pine nuts. Food Exchange per serving: 1 vegetables exchage+1 fat exchange;cal:51;cho:0mg;car:7g;pro:3g;77mg;fat:3g;Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

Sunday best Fruit Salad

Ingredients: (20 ounce) can pineapple chunks, juice reserved, 2 apples, peeled and cored, 1 (21 ounce) can peach pie filling, 2 bananas, peeled and diced, 3 kiwis, 1 pint strawberries. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

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