Lobster, Corn And Zucchini Salad from Healthy Diabetic Recipes

Lobster, Corn And Zucchini Salad Recipe

Recipe Ingredients:

2 zucchini - (abt 1 lb), diced
1 cup fresh corn from 2 medium ears
8 lb lobster tails
1/3 cup fat-free mayonnaise
1/3 cup fresh basil, sliced
Juice of 1 large lemon
Boston lettuce leaves, as needed
12 cherry tomatoes, quartered
Fresh basil leaves, for garnish

Recipe Instructions:

Place the zucchini and corn in simmering water and cook for 2 minutes. Drain and cool.

Have your fish monger steam the lobster tails. When cool, remove from the shells and cut into 1/4-inch slices.

In a small bowl, combine the mayonnaise, basil, and lemon juice. Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hours in advance and refrigerated.)

Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.

This recipe yields 16 servings.

Exchanges Per 1/2-cup Serving: 4 Very Lean Protein, 1/2 Carbohydrate (1 vegetable).

Nutrition Facts: 154 calories (6% calories from fat), 30 g protein, 1 g total fat (0 saturated fat), 6 g carbohydrates, 1 g dietary fiber, 101 mg cholesterol, 579 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 16

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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