Summer Salad with Lemon Vinaigrette - 5g Carbs, 2g Fiber
From: Taste of Home June/July 2010, p24
This refreshing recipe goes well with grilled fish or chicken. We
enjoy the lemony dressing at room temperature, so I make it first
and let it rest on the counter while I toss the salad together.
—Julie Kirkpatrick, Billlings, Montana
This recipe is:
Quick
Diabetic Friendly
Prep/Total Time: 15 min
Servings: 16
1/4 cup lemon juice
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 garlic cloves, minced
1 tsp salt
1 tsp grated lemon peel
1 tsp Dijon mustard
1/2 tsp pepper
2 pkg (5-1/2 oz each) torn mixed salad greens
1 medium red onion, sliced
2 cups sliced fresh mushrooms
2 cups fresh raspberries
1 cup chopped walnuts
In a small bowl, whisk the first eight ingredients. Refrigerate
until serving.
In a salad bowl, combine the salad greens, onion, mushrooms,
raspberries and walnuts. Drizzle with dressing; toss to coat.
Serve immediately.
Servings: 16
Serving Size: 1 cup each
Nutrition per Serving:
96 Calories, 8g Fat, 1g Saturated Fat, 0 Cholesterol, 161mg Sodium,
5g Carbs, 2g Fiber, 3g Protein
Diabetic Exchanges: 1 fat, 1/2 starch
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