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Diabetic Low Fat Citrus Season Salad with Ginger Horseradish Dressing


SALAD:
6 cups mixed greens, in bite size pieces
2 tangerines, peeled and sectioned
1 cup sliced mushrooms
6 radishes, thinly sliced
1/2 avocado, sliced
1 cup alfalfa sprouts, optional

GINGER HORSERADISH DRESSING:
1/4 cup nonfat yogurt, or mayonnaise
1/4 cup nonfat sour cream
1/4 cup orange juice, or tangerine juice
2 teaspoons prepared horseradish
1 teaspoon ground ginger
1/4 teaspoon honey

Divide the greens among 6 salad bowls. Top each portion with equal amounts of fruit and vegetables.

Make the dressing:
Blend all of the dressing ingredients until smooth. Store in refrigerator until ready to serve.

Makes 6 servings.

Per serving:
78 Calories; 3g Fat (30% calories from fat); 4g Protein; 12g Carbohydrate; 1mg Cholesterol; 34mg Sodium

Food Exchanges:
1/2 Vegetable; 1/2 Fruit; 1/2 Fat

NOTE:
I'd use 1/2 cup of nonfat yogurt and eliminate the sour cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.