Smorgasboard Salad for Diabetes Meal Plan
This smorgasboard salad recipe is reasonable enough in carbohydrates and low in fat.
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:
42 grams carbohydrates
15 grams of protein
159 mg sodium
6 grams fat
25 mg cholesterol
For stuffed peppers go here.