Smorgasboard Salad for Diabetes Meal Plan

This smorgasboard salad recipe is reasonable enough in carbohydrates and low in fat.

Smorgasboard Salad

12 ounces corkscrew pasta

12 ounces red potatoes, scrubbed and quartered

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

2 cooked sirloin steaks (4 ounces each), cut into 1-inch cubes

2 tbsps chopped green onion

1 cup radicchio lettuce leaves


2 tbsps olive oil

2 tbsps fresh lemon juice

1/2 tsp salt

1/4 tsp black pepper

Cook pasta according to package directions. Drain.

Meanwhile, bring a large pot of water to a boil. Add potatoes. Cook until almost tender, about 10 minutes. Add green pepper and red pepper. Cook until vegetables are tender, about 3 minutes longer. Drain and cool slightly.

To prepare dressing, in a large bowl, combine oil, lemon juice, salt, and pepper. Mix well. Add pasta, potato mixture, steak, and green onion to bowl; toss to combine. Line a large serving bowl with lettuce leaves. Spoon salad into bowl. Serve immediately.

Nutrition per serving:

290 calories

42 grams carbohydrates

15 grams of protein

159 mg sodium

6 grams fat

25 mg cholesterol

For stuffed peppers go here.