Star Fruit And Swiss Chard Salad from Healthy Diabetic Recipes

Star Fruit And Swiss Chard Salad Recipe

Recipe Ingredients:

1/2 lb Swiss chard OR small romaine leaves, washed
2 each Star fruits (carambolas), thinly sliced, OR 2 oranges secttioned.
2 small Red onion, about 3 ounces, very thinly sliced
1 each Yellow bell pepper, about 6 oz., seeded and cut into thin strips
1 tbsp Fresh lemon juice
1 tbsp Fresh orange juice
1 cl Garlic, minced
2 tbsp Olive oil
Freshly ground pepper to taste

Recipe Instructions:

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. MM
format by Ursula R. Taylor.
Fresh fruit flavor infuses this interesting salad. Star fruit
(carambola), a juicy, tart, plum-flavored fruit, looks like a five-pointed
star when it's sliced crosswise.
Available from summer's end to midwinter, star fruit has become one of
our favorite fruits - we love it's exotic flavor, and 1 1/2 star fruits is
only 1 fruit exchange. Choose firm fruit that has a bright even color.
Those with greening on the ribs need to be ripened at room temperature.
Once ripe, refrigerate in a tightly closed plastic baf for up to a week.
If star fruit is not available, you can substitute orange sections. Small
inner leaves of crisp romaine can be used instead of Swiss chard.
Remove chard stems; trim and discard woody bottoms. Coarsely chop stems
and leaves. Place in salad bowl along with star fruit, onion, and bell
pepper.
In a small bowl, whisk together remaining ingredients. Pour over salad;
toss.
Makes 6 servings.
PER SERVING: Calories - 86, protein - 2 g, carbohydrate - 11 g, fat - 5
g, calories from fat - 56%, dietary fiber - 3 g, cholesterol - 0 mg, sodium
~ 81 mg, potassium - 317 mg.
JOSLIN EXCHANGES: 1 vegetable, 1/2 fruit and 1 fat.

Servings: 6

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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