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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Take-and-Shake Salad

Source: Diabetic Cooking Magazine

A simple salad with feta, plenty of vegetables, and a light vinaigrette.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	250.2

Total Carbs	26.4 g

Dietary Fiber	8.0 g

Sugars	3.9 g

Total Fat	13.8 g

Saturated Fat	2.6 g

Unsaturated Fat	0.5 g

Potassium	373.4 mg

Protein	10.8 g

Sodium	578.1 mg

Dietary Exchanges 13.8 Fat, 2.0 Vegetables, 0.7 Meat, 1.0 Starch, 0.1 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

Directions

Place beans and cherry tomatoes in a colander and run under cold water until rinsed.
In large mixing bowl, combine bean mixture, artichokes, olives, mushrooms, bell pepper, and feta or chicken. Toss gently to blend.
Place equal amounts of salad mixture into 5 gallon sized plastic resealable bags.
In measuring cup, combine vinegar, olive oil, sugar substitute, oregano, and black pepper. Whisk until well blended.
Spoon 3 tablespoons of dressing into 5 small plastic resealable bags. Seal and place one in each of the salad bags. Seal and refrigerate until needed.
To transport, add 1 cup of lettuce to each salad bag the day the salad is being served. Do not add lettuce prior to that time or it will become limp.
To serve, pour dressing into gallon-size bag with salad. Seal bag and toss to coat salad with dressing.