Why not kick off your "lighten-up for spring" campaign by inviting a friend over and making this flavorful salad for lunch on the next nice spring day?

Shrimp Salad

Yield: 6 servings
Serving Size: 2 cups

12 ounces medium shrimp, peeled, deveined and cooked (about 3 cups)
1/4 cup crumbled feta cheese
1/4 cup chopped sun dried tomatoes
4 cups broccoli florets
1 1/2 cups carrots, sliced into rounds (about 3 medium carrots)
1 large head romaine lettuce, chopped

1/2 cup orange juice
2 tablespoons rice wine vinegar (unsweetened)
2 tablespoons olive oil
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper


1. In a large salad bowl, toss together all salad ingredients.
2. In a medium bowl, whisk together all dressing ingredients.
3. Drizzle dressing over salad and toss well to coat.

Nutritional Information: 146 calories, 6g total fat, 1g saturated fat, 77mg cholesterol, 77g sodium, 11g total carbohydrate, 3g dietary fiber, 12g protein.

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.


Page: 1 | 2

Last Modified Date: February 15, 2013

All content on dLife.com is created and reviewed in compliance with our editorial policy.
257 Views 0 comments
by Brenda Bell
Years before I was diagnosed with type 2 diabetes, The Other Half came out of a doctor's appointment with a diagnosis of "borderline diabetes" and an ADA exchange diet sheet. His health insurance agency followed up on the diagnosis with a glucometer and test strips. After a year or so of trying to follow the diet plan and test his glucose levels, things appeared to be back in "normal" range, and stood there until a couple of years after my own diagnosis. Shortly...
  • Watch dLifeTV online now!

    Click here for more info
  • Join the #1 Diabetes Community.

    Join Today!
  • Everything you need to know about Insulin.

    Click here