It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
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

Vegetable and Wild Rice Salad

Source: dLife

Squash, zucchini, eggplant, and pepper salad with rice and a Dijon mustard dressing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	160.8

Total Carbs	24.7 g

Dietary Fiber	4.7 g

Sugars	6.7 g

Total Fat	5.6 g

Saturated Fat	0.8 g

Unsaturated Fat	0.2 g

Potassium	429.0 mg

Protein	4.4 g

Sodium	252.9 mg

Dietary Exchanges 5.6 Fat, 1.4 Vegetables, 0.0 Fruits, 0.0 Milk, 0.8 Starch,

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.
Powered by ESHA

Servings

Ingredients

Directions

Preheat oven to 425 degrees F.
Cover a baking sheet with aluminum foil and coat with cooking spray.
Slice vegetables, but not garlic, into 3/4 to 1-inch pieces.
Lay vegetables, including garlic, on baking sheet and coat with cooking spray. Top with herbs.
Bake vegetables 40 minutes or until soft. Take garlic out after 20 minutes. Let cool to room temperature.
Smash garlic in a small bowl and whisk in dressing, yogurt, orange juice, and rind. Add vegetables and rice to dressing and combine well; sprinkle with salt and pepper.