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The salad recipes in this article are tasty for one and all and that does include diabetics. If you are diabetic, cook for a diabetic or plan to entertain a diabetic, these salad recipes can be included in your recipe files. The first recipe is for a Ginger and Lime Vinaigrette you can use on your favorite salad. The other recipes are for salads. Garbanzo beans are one of the healthiest foods for diabetics so the Zucchini Garbanzo Salad is perfect for a diabetic's meal. The Apple Salad is perfect for those who prefer mostly fruit in their salads.
GINGER & LIME VINAIGRETTE
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp canola or extra-virgin olive oil
1 1/2 teaspoons grated fresh ginger*
dash of salt
dash of freshly ground black pepper
In a small bowl, whisk all ingredients together using a wire whisk. Serve over pasta or green salads.
ZUCCHINI GARBANZO SALAD
3 medium zucchini
1/2 tsp salt
5 tbsp white vi negar
1 garlic clove, minced
1/4 tsp thyme
1/2 cup olive or canola oil
1 cup garbanzo beans, drained
1/2 cup sliced pitted black olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avocado
3 tbsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes for garnish
fresh cilantro sprigs for garnish
Cut the zucchini lengthwise in half and then cut crosswise into 1/4-inch slices. Place in a medium bowl with the salt and toss to mix. Spread zucchini out on multiple layers of paper towels and let stand at room temperature 30 minutes to drain.
Combine the vinegar, garlic, and thyme in a large bowl. Gradually whisk in the oil in a steady stream and continue whisking until thoroughly blended.
Pat the zucchini dry and add to the dressing. Add the beans, olives, and green onions tossing lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.
Add the chipotle chili to the salad just before serving. Stir gently to mix in. Peel, pit, and cut the avocado into 1/2-inch cubes. Add the avocado and the Romano cheese; toss lightly to mix.
Serve in a shallow lettuce-lined bowl or rimmed plate. Garnish with the sliced tomatoes and cilantro sprigs, if desired.
CHOPPED APPLE SALAD
1/2 cup lite mayonnaise
1 tsp Splenda Granulated
1/4 tsp ground cinnamon
3 cups chopped apples*
1 cup thinly sliced celery
1 cup halved grapes
2 tbsp toasted chopped walnuts
In a large bowl combine the Splenda with the mayonnaise and cinnamon. Add the chopped apples, the celery and the grapes; toss to coat well. Refrigerate approximately 1 hour. Sprinkle with the chopped walnuts before serving.
*May use 2 cups chopped apples + 1 cup chopped pears
Enjoy!
For more of Linda's recipes and diabetic information visit http://diabetice njoyingfood.blogspot.com/
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com/