Yield: 4 Sweet ones
Measure | Ingredient |
---|---|
16 ounces | (1 can) kidney beans; rinsed well =OR=- |
16 ounces | (1 can) pinto beans; rinsed well |
1 \N | Celery stalk; diced |
1 teaspoon | Dill pickle; grated |
2 teaspoons | Onion; grated |
1 \N | Egg white; hard-cooked chopped finely |
\N \N | Romaine Lettuce leaves; |
¼ cup | Anchovy Yogurt Dressing; |
Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE CAL: 99; CHO: 2mg; CAR: 15g; PRO: 5g; SOD: 200mg; FAT: 3g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master