Mix-and-Match Salads (continued)

 

Healthy Salad Recipe: Green Salad with Raspberry Vinaigrette

Dressing
¼ cup white wine vinegar
½ cup fresh raspberries, pureed
1 ½ tablespoons olive oil
¼ teaspoon salt
Pinch of ground black pepper

healthy saladSalad*
4 cups mixed baby field greens
1 cup fresh raspberries
1 tablespoon pine nuts

1.In a small bowl, whisk dressing ingredients.
2.In a medium salad bowl, toss together salad ingredients. Drizzle dressing over salad and toss gently to coat.

*You can add grilled chicken breast to this salad as your protein source.

Serving Size: 1 cup
Makes: 5 servings
72 calories, 5g total fat, 1g saturated fat, 122mg sodium, 6g total carbohydrate, 3g dietary fiber, 0mg cholesterol, 1g 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/.

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

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Last Modified Date: June 17, 2013

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163 Views 0 comments
by Brenda Bell
One of my ongoing dietary issues has been one of protein. Right after diagnosis, I ran a bit scared of all of the "excess protein kills the kidneys" lines and into the old-school health-foods' "you don't need as much protein as you think you do" train of thought. Combined with the calorie and sodium restrictions of my initial diabetes diet, a move away from animal-based proteins because of my cholesterol levels, and a medication which seemed to block nutrient...