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The Portion Problem (continued)
Even if we weren't tempted by the endless array of unhealthy food products, we'd still be sabotaged by the explosion in portion sizes.

Try out your portion-sizing skills with the Artichoke Salad below. Measure out the half-cup portion size and see what it looks like on a plate.

SOURCE
Young, L, Nestle, M. 2002. The Contribution of Expanding Portion Sizes to the US Obesity Epidemic. American Journal of Public Health, 92(2):246–250.
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Artichoke Salad
Dressing
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Salad
1 14-ounce cans artichoke hearts, drained and quartered
1 2-ounce cans sliced black olives, drained
1 medium tomato, seeded and finely diced
1 small onion, thinly sliced

1. In a small bowl, whisk together all dressing ingredients; set aside.
2. In a large bowl, combine all salad ingredients. Pour dressing over salad and toss to coat.

Serving Size: ½ cup
Yield: 8 servings

73 calories, 5 grams total fat, 1 grams saturated fat, 0mg cholesterol, 270mg sodium, 7g total carbohydrate, 1 grams dietary fiber, 2g protein.

This recipe is Gluten-Free.

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/.

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