dLife feature photo

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

Enter keyword(s) or ingredient(s)

Enter a food:

Watercress and Sprout Salad
Source: dLife

Crunchy watercress and sprouts with a sesame/soy dressing and topped with toasted sesame seeds.

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
blue dot blue dot

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories 54.1
Total Carbs 5.7 g
Dietary Fiber 0.9 g
Sugars 0.1 g
Total Fat 2.4 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 194.6 mg
Protein 3.4 g
Sodium 211.2 mg
Dietary Exchanges
2.4 Fat, 0.9 Vegetables, 0.0 Starch, 0.0 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.
Powered by ESHA

Servings
Ingredients

2 tbsp  low sodium soy sauce
1 tbsp  rice vinegar
1 tbsp  cold water
1 tsp  sesame oil
4 cup  fresh watercress, chopped
1 cup  fresh bean sprouts
1 tbsp  toasted sesame seeds
Directions
  1. Whisk together soy sauce, vinegar, water, and oil.
  2. Toss dressing with watercress and sprouts.
  3. Top salad with sesame seeds.

Sign up for FREE dLife Newsletters

dLife Membership is FREE! Get exclusive access, free recipes, newsletters, savings, and much more! FPO

Congratulations!
You are subscribed!
Congratulations!
You are subscribed!
Congratulations!
You are subscribed!

dLife Weekly Poll

How much do you know about the health risks associated with diabetes, such as heart disease and stroke?

Vote
View Results
More Polls

Recipe Shuffle

Click a button to see recipes.
More Diabetes Information
  • Facebook
  • Twitter
  • YouTube
More dLife Information
Copyright © 2013 LifeMed Media, Inc.    All Rights Reserved.
This website is certified by Health On the Net Foundation. Click to verify. This site complies with the HONcode standard for trustworthy health information:
verify here.