*Crispy Pea Salad*

Hello everyone! Today's recipe is Crispy Pea Salad. You can use frozen peas instead of fresh. If you use frozen be sure to pat them dry before putting them in the bowl. Crisp bacon chopped up can also be stirred in to the salad just before serving. Well enjoy!


*Crispy Pea Salad*

Servings: 8

Note: Salad dressing is not included in the nutrition value.

1 Lb. fresh peas, shelled (2 cups)
8 Oz. cheddar cheese, shredded
1/2 Cup celery, chopped
1 Cup Iceberg lettuce, shredded
1/4 Cup green bell pepper, chopped
1/3 Cup light mayonnaise
1 Tbls. raspberry vinaigrette Salad dressing
1 Tsp. Italian seasoning
1/4 Tsp. ground black pepper

In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss. In a small bowl, mix mayonnaise, vinaigrette, Italian seasoning and black pepper.Pour on salad mixture and lightly toss until coated. Cover and refrigerate 4 to 24 hours.

Per Serving: 189 Cal (55% from Fat, 22% from Protein, 23% from Carb); 11 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 11 g Carb; 4 g Fiber; 0 g Sugar; 226 mg Calcium; 1 mg Iron; 417 mg Sodium; 32 mg Cholesterol.

*Mediterranean Beef Salad W/ Lemon Vinaigrette* (Diabetic)

Hello everyone! Today's diabetic recipe is Mediterranean Beef Salad W/ Lemon Vinaigrette. I never use to like salads until these last few monthes. I really like them now. Well I hope you enjoy!

*Mediterranean Beef Salad W/ Lemon Vinaigrette*

Servings: 4

Salad:
1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick
¼ Tsp. Salt
1/8 Tsp. Black Pepper
4 Cups Romain Lettuce Leaves
½ Cucumber, Peeled, Halved And Chopped
2 Tbls. Parsley, Chopped
2 Roasted Red Peppers, Chopped
½ Sm. Red Onion, Thinly Sliced And Separated Into Rings
1 Cup Cherry Tomatoes, Halved
1 Cup Feta Cheese, Crumbled

Lemon Vinaigrette:
¼ Cup Olive Oil
½ Tsp. Lemon Zest
3 Tbls. Lemon Juice
1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped
2 Cloves Garlic, Minced

Salad:
Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.
In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.

Lemon Vinaigrette:
In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!

Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.

*Apple Raisin Cole Slaw*

Hello everyone! Today's recipe is for all you normal people out there. For those that care about the fat content, you can use light mayonnaise and 2% or less milk. It will still taste just as good as if it had the fat content in it. This isn't as sweet as most Cole slaw's. If you like it sweeter then add more sugar to your taste. Well, enjoy!


Apple Raisin Cole Slaw

Servings: 6-8

1 Med. Head Cabbage, Shredded
1 Med. Carrot, Shredded
1 Med. Apple, Shredded
1/2 Cup Raisins
1 Cup Mayonnaise
2 Tbls. Sugar
1 Tsp. Cider Vinegar
1/4 Cup Milk
½ Tsp. Salt, Io Taste
¼ Tsp. Black Pepper, To Taste

Toss shredded vegetables, and add raisins. In another bowl, Combine the remaining ingredients; add to cabbage mixture. If it's to dry add more milk or mayonnaise . Chill for about 2 hours and serve. Serving Size: 6-8, 1/2 c. servings.

Per Serving: 378 Cal (69% from Fat, 3% from Protein, 28% from Carb); 3 g Protein; 30 g Tot Fat; 4 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 27 g Carb; 4 g Fiber; 15 g Sugar; 96 mg Calcium; 1 mg Iron; 462 mg Sodium; 14 mg Cholesterol.

*Apple Raisin Coleslaw* ( Diabetic )

Hello everyone! Today's diabetic recipe is Apple Raisin Coleslaw. In are house this salad goes fast. We never have any left overs. This salad is sweet and tangy. You could put nuts in this if you like, I would say about 1/2 cup. Well that's it for today. Enjoy!


Apple Raisin Coleslaw
Servings: 12

1 Cup Plain Nonfat Yogurt
¼ Cup Mayonnaise, Light
2 Tbls. Dijon Mustard
2 Tbls. Cider Vinegar
¼ Tsp. Salt
1/4 Tsp. Black Pepper, Freshly Ground
5 Cups Cabbage, Fresh Shredded
5 Cups Red Cabbage Fresh, shredded
2 Cups Carrots, Shredded
1/2 Cup Green Onion, Fresh Chopped
2 Apples Medium, Fresh, Cored and Chopped
½ Cup Raisin

In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt and pepper, stir well and set aside.
In another bowl combine cabbages, carrots, green onions, apple, and raisins. Add yogurt mixture, and toss well. Cover and chill at least 2 hours.

Per Serving: 110 Cal (33% from Fat, 9% from Protein, 58% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 3 g Fiber; 12 g Sugar; 86 mg Calcium; 1 mg
Iron; 155 mg Sodium; 3 mg Cholesterol.

*Fruit Cups* (Diabetic Recipes)

Hello, For the diabetics out there,the recipe for today is Fruit Cups.This of course is delicious. Half the berries are used for the dressing. You can either use all the strawberries or all of the raspberries or you can use half of each. You can also switch out the apple for a pear if you want. Also, for a little bit of a decoration you can use a sprig of mint on the top of each serving. Well, enjoy!


*Fruit Cups* (Diabetic Recipes)

Servings: 6

1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced

For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!

Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.

*Pecan-Grape Salad*

Hello everyone! Today I want to share a Pecan-Grape Salad recipe with you.This salad is good with about 1 1/2 cups of ham, cut into small squares or 1 pound of bacon cooked crisp and chopped, added to it. This is good for those pot lucks or a brunch with your friends. If you want to cut some of the fat out, use a light mayonnaise, you can cut some of the sugar down by using the low sugar Orange Marmalade too. Also, you can use walnuts instead of pecans or any other type of nuts that you may prefer. Well, I took enough of your time. here is the recipe. Enjoy!



*Pecan-Grape Salad*
Servings: 8

½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed

Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.

Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.

*Chicken Mandarin Salad* (diabetic Recipe)

Today is salad day for diabetics. Although I think just about any salad is good for diabetics, except of course the ones that have tons of sugar, or fat and sodium. This one has mandarins in it. If you dont want chicken you could put 1/4 cup of almond slivers in it. A little crunch is good. The nutrition facts would change too. It's good just the way it is though. Well have a good day.


*Chicken Mandarin Salad* (diabetic Recipe)

Servings: 4

¼ Cup Orange Juice
1½ Tbls. Red Wine Vinegar
2 Tsp. Poppy Seeds
1½ Tsp. Olive Oil
2 Tsp. Dijon Mustard
1/8 Tsp. Black Pepper
4½ Cups Red Leaf Lettuce, Stemmed & Washed
2½ Cups Spinach, Stemmed & Washed
½ Lb. Chicken Breast, Cut ½-Inch Strips
1 10½ Oz. CanMandarin Oranges, Drained

In a small bowl, mix orange juice, red wine vinegar, poppy seeds, olive oil, dijon mustard, and pepper; set to side. In a large bowl, toss together lettuce, spinach, chicken, and mandarins. Pour dressing over salad mixture when ready to eat. enjoy!

Per Serving: 212 Cal (23% from Fat, 45% from Protein, 31% from Carb); 25 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 17 g Carb; 5 g Fiber; 9 g Sugar; 225 mg Calcium; 4 mg Iron; 206 mg Sodium; 52 mg Cholesterol.

*Broccoli & Cauliflower Salad*

Today I decided on a salad. If you like broccoli and cauliflower, you will like this salad. Very easy to make and tastes pretty good too. Something different from your every day salad. This is good with a Little grated cheese too. I'm a cheese lover, so I put cheese on mine. You can lighten this up with light mayonnaise and light sour cream. I just thought about maybe putting some slivered almonds in too. Well enjoy!


*Broccoli & Cauliflower Salad*

Servings: 10

Note: you make this ahead of time.

4 Cups Broccoli Florets
2 Cups Cauliflower Florets
1 Cup Snow Peas, Tips & strings removed
¾ Cup Celery, Sliced
3 Tbls. Green Onion, Chopped
2 Tbls. Carrot, Grated
1 Cup Mayonnaise
½ Cup Sour Cream
2 Tsp. Sugar
½ Tsp. Garlic Salt
1/8 Tsp. Tabasco

In a large bowl, combine broccoli, cauliflower,snow peas, celery, green onion, and carrot. In a small bowl, mix mayonnaise, sour cream, sugar, garlic salt, and Tabasco; mix well. Cover and refrigerate until ready to serve.

Per Serving: 207 Cal (83% from Fat, 5% from Protein, 12% from Carb); 2 g Protein; 20 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 10 g Poly Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 155 mg Sodium; 13 mg Cholesterol.

*Apple Slaw*(Diabetic Recipe)

I'm back, and I found a diabetic recipe that's great for picnics.This recipe is good and healthy.I don't know about you, but I think this would taste great with 1/2 cup of dried cranberries. Remember if you do add the dried cranberries it will bring up the carbs. I hope you enjoy this recipe, I know I'm gong to be making this for the family get together on the fourth of July. Well here you go.


*Apple Slaw*(Diabetic Recipe)

Servings: 6

4 Cups Green Cabbage, Grated
¾ Cup Carrots, Grated
1½ Cups Apple, Unpeeled And Chopped
1/3 Cup Green Bell Peppers, Thinly Sliced
2/3 Cup Mayonnaise, Or Salad Dressing
1/3 Cup Plain Low-Fat Yogurt
3 Tbls. Splenda
1¼ Tbls.IDijon Mustard
1 Tbls. Lemon Juice
1/8 Tsp. Black Pepper

In a medium bowl,combine the cabbage, carrots, apple, and bell pepper. In a small bowl, mix remaining ingredients; stir until well blended.Spoon yogurt mixture over cabbage mixture; Gently toss until combined. Cover and refrigerate, 2 hours to allow flavors to blend.

Per Serving: 223 Cal (75% from Fat, 4% from Protein, 21% from Carb); 2 g Protein; 19 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 11 g Poly Fat; 12 g Carb; 2 g Fiber; 7 g Sugar; 65 mg Calcium; 1 mg Iron; 208 mg Sodium; 10 mg Cholesterol.

*Chicken And Nectorine Salad*

Today I thought you might want a recipe that's easy and great for those really hot days. Salad! This is so good and you wont be heating up the kitchen. You can whip this out in no time. This is a good one for those watching there carbs and calories. Its definitely a diabetic meal too.


*Chicken And Nectarine Salad*

Servings: 4

1 10 Oz. Bag Mixed Salad Greens
2 6 0z. Nectarines, Rinsed
¼ Cup Sweet Onion, Thinly Sliced Or Red Onion
¼ Cups Fresh Cilantro, Coarsely Chopped
¼ Cup Sesame Ginger Vinaigrette
Salt And Pepper To Taste
4 Chicken Breasts, Skinless, Boneless, Breast Halves
¼ Cup Macadamia Nuts, Roasted Chopped

Place mixed salad greens in a large bowl.
Remove pit from nectarines and cut thin slices on the salad greens.
Add onion, cilantro,and vinaigrette and mix.
Salt and pepper and add more vinaigrette dressing if you like.
Divide salad between 4 plates.
Cut cooked Chicken into bite size pieces.
Place equal amounts on each salad.
Sprinkle with nuts.

Per serving: 441 cal. 33%(145 cal.) from fat, 56 g protien, 16 g fat(31 g sat.), 17 g carbs. 2.2 g fiber,
319 mg sodium, 145 mg cholesterol.