Spinach and Mushroom Salad | Diabetes Recipes.
I originally thought this salad would serve six, but everyone tends to like it so much—it only serves four.
- 10 cups spinach
- 2 cups sliced mushrooms
- ½ cup sliced red onion
- 1½ tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ clove garlic, minced
- ¼ teaspoon dried oregano
- ¹⁄8 teaspoon ground black pepper
- Salt to taste
1 Rinse the spinach well and remove coarse stems; spin dry (if you don’t have a salad spinner, dry with paper towels).
2 In a large bowl, combine the spinach, mushrooms, and onion.
3 In a small bowl, stir together the oil, lemon juice, mustard, garlic, oregano, pepper, and salt. Pour over salad and toss.
Diabetic Exchanges: 1½ vegetable; 1 fat
Fresh Fruit with Honey-Poppy Seed Dressing | Delicious Recipes.
Fresh Fruit with Honey-Poppy Seed Dressing
- Honey-Poppy Seed Dressing — (below)
- 1 large unpeeled apple OR 2 medium apricots or nectarines
- 1 medium orange
- 1 medium pineapple
- 1 small bunch seedless green grapes
- HONEY-POPPY SEED DRESSING
- 1/4 cup vegetable oil
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 1 1/2 teaspoons poppy seed
Prepare honey poppy seed dressing (below).
Cut slices of unpeeled or Peel and cut apples apricots and nectarines. The orange peel and cut the membrane along both sides of a section of orange. Remove this section and continue with the rest of the orange.
Cut the pineapple into quarters. Cut the crust and the core. Cut the pineapple into pieces, removing the “eyes” or spots that are in the crust.
Wash grapes and cut in half. Mix the fruit and dressing in a large bowl. Cover and refrigerate
until ready to serve. Cover and refrigerate any remaining salad.
- HONEY-POPPY SEED DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again before pouring over fruit.
American−Italian Pasta Salad | Delicious Recipes.
American−Italian Pasta Salad
- 1 (16 ounce) package fusilli pasta
- 1 cup frozen petite peas, thawed
- 2 (2 ounce) cans sliced black olives
- 1 cup cubed Genoa salami
- 3/4 cup chopped green onions
- 3/4 cup chopped celery
- 1/2 cup chopped fresh parsley
- 1 (.7 ounce) package dry Italian−style salad dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons milk
Cook pasta in a large pot of boiling salted water until al dente, in cold water, rinse and drain. In a medium saucepan, combine mayonnaise, sour cream, milk and Italiandressing mix. Beat until smooth, put aside.In a large bowl, combine cooked and cooled pasta, peas, olives, salami, onion, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let stand overnight in refrigerator. Shake before serving.Add extra dressing if pasta seems dry.
Emily’s Frozen Fruit Salad | Delicious Recipes.
- 16-oz. can apricot halves
20-oz. can crushed pineapple
- 10-oz. pkg. frozen strawberries, thawed
- 6-oz. can frozen orange juice concentrate, thawed
- 1/2 c. water
- 1/2 c. sugar
- 3 bananas, sliced
Combine undrained apricots and pineapple. Mix in remaining ingredients except bananas; set aside. Arrange bananas in a 13″x9″ baking pan; pour fruit mixture over top. Cover and freeze for at least 24 hours. Before serving, let stand at room temperature for about 15 minutes. Cut into squares to serve. Makes 10 to 12 servings.