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Practically Perfect Picnic Salad
Source: The following recipe from the California Table Grape Commission was submitted by Marilyn Helton.

Vegetable, fruit, and bean salad tossed with a citrus-mustard dressing.

Rating:
Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 352.0
Total Carbs 53.8 g
Dietary Fiber 20.5 g
Sugars 2.9 g
Total Fat 8.4 g
Saturated Fat 0.8 g
Unsaturated Fat 2.5 g
Potassium 973.2 mg
Protein 17.5 g
Sodium 80.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 3 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Salad
1 cup  Grapes, Thompson seedless, fresh
15 oz  Beans, white, small, mature, cooked
0 1/2 cup  fresh chopped celery
0 1/4 cup  fresh chopped green onion
1 tbsp  chopped parsley
4 piece  fresh romaine leaves

Lemon-Mustard Dressing
2 tbsp  canola oil
2 tbsp  fresh lemon juice
1 tsp  dijon mustard
0 1/4 tsp  salt and pepper
Directions
Salad
  1. Combine all ingredients except lettuce; mix well. Serve on lettuce leaves.
Lemon-Mustard Dressing
  1. Whisk together all ingredients.

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