Home > Easy diabetic recipes > Diabetic salad recipes
1) Caesar salad.
3 tablespoons (45ml) Light mayonnaise.
1 Clove garlic, minced
2 tablespoons (30ml) Red wine vinegar.
1 tablespoon (15ml) Dijon mustard.
1 tablespoon (15ml) Lemon juice.
1 splash Hot pepper sauce.
1 splash Worcestershire sauce.
1/4 cup (63ml) Olive oil.
2 tablespoons (30ml) Water.
8 cups (1000ml) Romaine lettuce leaves torn.
1 1/2 cups (375ml) Toasted bread croutons.
1 tablespoon (15ml) Grated Parmesan cheese.
Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce and Worcestershire sauce. Gradually whisk in olive oil and water until blended and smooth.
Place torn lettuce, croutons and cheese in large salad bowl. Toss with 1/3 cup salad dressing (about 1/2 of dressing). Refrigerate remaining dressing for a second salad.
For single serving of salad, use about 1 cup lettuce, 1/4 cup croutons, 1 tb salad dressing and 1 ts Parmesan cheese.
Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993
Canadian Diabetes Assoc.
Shared but not tested by Elizabeth Rodier Aug 93.
2) Cranberry salad.
1/2 tablespoon (8ml) Unflavored gelatin.
1 cup (250ml) Diet ginger ale.
1 cup (250ml) Cranberries,coarsely chopped.
1/2 tablespoon (8ml) Fresh lemon juice.
1 teaspoon (5ml) Grated orange peel.
2 1/2 teaspoons (13ml) Sweetener or sugar.
1/4 cup (63ml) Finely chopped celery.
1/4 medium apple chopped.
Sprinkle gelatin over 2 tablespoons ginger ale; let stand 5 min to soften. Combine
remaining ginger ale, cranberries, lemon juice and orange peel in a saucepan. Bring quickly to a boil. Remove from heat.
Add softened gelatin and sweetener; stir until gelatin dissolves.
Chill until partially set. Stir in celery and apple. Spoon into a rinsed mold.
Refrigerate at least 4 hours until set.
Source: Choice Cooking, Canadian Diabetes Association 1986
3) Greek salad.
3 Lettuce leaves - romaine
1 medium Roma tomato
1/4 cup (63ml) Feta cheese, crumbled
1/2 tablespoon (8ml) Olive oil
1/2 tablespoon (8ml) Lemon juice
1/4 teaspoon (1ml) Oregano.
1/4 teaspoon (1ml) Garlic salt.
1 pinch Thyme.
1 pinch Pepper.
6 black olives, pitted.
lettuce into bite-sized pieces. Cut tomato into small chunks. In glass
bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too);
cover and chill.
DRESSING: In a cup, combine olive oil, lemon juice, spices and beat together with a fork. Pour dressing over salad and toss gently to coat ingredients.
Slice olives and sprinkle over salad.
Shared by Elizabeth Rodier April 1993.
4) Orange Waldorf Salad.
4 Oranges; peeled
1/2 cup (125ml) Celery
1/4 cup (63ml) Plain lowfat yogurt
1/4 cup (63ml) Chopped pecans, toasted
1/8 teaspoon (0.5ml) Ground cinnamon
Chop up oranges and apple into bite sized pieces. Combine all the ingredients, except the salad greens, in a bowl. Cover and refrigerate.
Serve on salad greens.
From the ADA Holiday cookbook by Dr. Betty Wedman
I will find some more diabetic salad recipes soon.
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