Guest guest Posted June 5, 2004 Report Share Posted June 5, 2004 In a message dated 6/4/2004 9:25:48 AM Pacific Standard Time, dgmlists@... writes: > > CARROT-RAISIN SALAD > > Yield: 4 servings (1/2 cup each) > Source: " The Diabetes Snack, Munch, Nibble, Nosh Book " > Info: http://diabeticgourmet.com/book_archive/details/1.shtml > > INGREDIENTS > > - 2 tablespoons reduced-fat mayonnaise > - 1/4 cup low-fat buttermilk > - 1/2 tablespoon cider vinegar > - 1 teaspoon mild or strong honey (optional) > - 1 cup cooked brown rice > - 3 medium carrots, grated or shredded (1 cup) > - 1/3 cup dark raisins > > DIRECTIONS > > Place the mayonnaise in a medium bowl. Slowly > add the buttermilk, whisking until well combined. > Whisk in the vinegar and honey (if desired). Add > the rice, carrots, and raisins, and stir to mix well. > > Serve at once, or cover and refrigerate for > several hours before serving. Leftover salad > will keep in the refrigerator for 3 to 4 days. > > Nutritional Information Per Serving (1/2 cup): > Calories: 143, Fat: 3 g, Cholesterol: 4 mg, Sodium: 76 mg, > Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 3 g > Diabetic Exchanges: 1 Starch, 1 Fruit > > Want more recipes? > Visit our archive at http://diabeticgourmet.com/recipes > Quote Link to comment Share on other sites More sharing options...
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