Shrimp And Pea Salad from Healthy Diabetic Recipes

Shrimp And Pea Salad Recipe

Recipe Ingredients:

1 package frozen peas, thawed (16-oz)
1 tsp dill weed
1/4 cup chopped red onion
1 cup cooked shrimp, peeled and deveined
2 tbsp nonfat mayonnaise
1/2 cup low-fat plain yogurt

Recipe Instructions:

Mix all ingredients together.

Exchanges: All lunch menus this week have about 450 calories total and include:

2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable servings 1 Fruit serving 1 Fat serving

Total Fat -- 15g Total Carbohydrate -- 50g Protein -- 22g

Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving. Or 1 Starch serving instead of the Fruit serving.

Recipe for Sunday, 3/8/98

This week we are featuring complete lunch menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat Lemon Cheesecake

Copyright © 1998 American Diabetes Association

MC Fortmatted and MC Busted by Barb at PK <abprice@wf.net>

NOTES : 4 servings/Serving size: 1/4 recipe

Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 13, 1998.

Servings: 1

“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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