colorful vegetable salad
| Measure | Ingredient |
|---|---|
| 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 |
| ½ cup | Alfalfa spouts; |
| ¼ cup | Creamy Tofu dressing; |
| 1 tablespoon | Toasted pine nuts;** |
* I used green, red and yellow bell pepper... ** And 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 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 51; CHO: 0mg; CAR: 7g; PRO: 3g; 77mg; SOD: 77mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master
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