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Take-and-Shake Salad
Source: Diabetic Cooking Magazine

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

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

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
2 Fat , 2 Vegetables , 1 Meat , 1 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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Ingredients Directions
  1. Place beans and cherry tomatoes in a colander and run under cold water until rinsed.
  2. In large mixing bowl, combine bean mixture, artichokes, olives, mushrooms, bell pepper, and feta or chicken. Toss gently to blend.
  3. Place equal amounts of salad mixture into 5 gallon sized plastic resealable bags.
  4. In measuring cup, combine vinegar, olive oil, sugar substitute, oregano, and black pepper. Whisk until well blended.
  5. 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.
  6. 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.
  7. To serve, pour dressing into gallon-size bag with salad. Seal bag and toss to coat salad with dressing.

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