Sugar Snap Pea And Carrot Salad from Healthy Diabetic Recipes

Sugar Snap Pea And Carrot Salad Recipe

Recipe Ingredients:

1 1/2 cups thinly sliced carrots
1 1/2 cups sugar snap peas, ends removed
1 tbsp lite soy sauce
1 clove garlic, minced
1/2 tsp sesame oil
1 tbsp orange juice
red leaf lettuce leaves
lemon slices

Recipe Instructions:

Blanch the carrots for 3 minutes in boiling water. After 1 minute, add the sugar snap peas. Drain, plunge the vegetables into cold water, and drain again.

Whisk together the soy sauce, garlic, oil, and juice. Toss with the carrots and sugar snap peas.

Place the lettuce leaves on individual plates. Mound the vegetables on top, garnish with lemon, and serve.

6 servings/Serving size: 1/2 cup

Exchanges: Vegetable Exchange -- 1 Calories -- 36 Calories from Fat -- 5 Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 162mg Carbohydrate -- 7g Dietary Fiber -- 2g Sugars -- 4g Protein -- 1g

Copyright © 1998 American Diabetes Association

Recipe for Tuesday, 8/11/98

For an elegant dinner, why not try a unique dish from Robyn Webb's Memorable Menus Made Easy, one of our newest publications, featuring top-of-the-line 5-course meals that are healthy and easy to prepare.

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).

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/16/98

Converted by MC_Buster.

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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