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 Apple/Cherry
Salad.
Cherries
and apples are temperate, low glycemic fruits that everyone can enjoy. This
salad also provides a hearty serving of essential fatty acids in the walnuts and
their oil. You can enjoy this little salad and feel virtuous at the same time!
1
tablespoon mayonnaise, sugar free if possible*
1 tablespoon walnut oil
1 tablespoon white wine vinegar
1 teaspoon agave syrup (or 1 packet Splenda)
2 large apples (about 3 cups diced)
¼ cup dried cherries, no sugar added
½ cup walnuts
¼ cup freshly grated (or dried) unsweetened coconut
In a cup or a small bowl, combine the mayonnaise, walnut oil, white wine vinegar
and sweetener, beating the mixture together with a fork or small whisk. If using
dried coconut, rather than fresh, add the coconut at this time so that it can
absorb moisture from the dressing. Refrigerate the dressing until you are ready
to use it.
Peel, core, and dice the apples. Place them in a medium bowl. Add the dried
cherries, nuts, and coconut. Pour the dressing over the salad ingredients and
toss them together to coat the fruit. Place in a pretty serving dish and
refrigerate the salad until ready to serve.
Serves
8.
1
serving:9 g. fat; 12 g. total carb; 2 g. fiber; 1 g. protein
Exchanges:
½ lean meat; ½ fruit; 1½ fat
 Asparagus
Pepper Salad. Be
sure to prepare this special low glycemic side dish well ahead of time to give
the flavor time to develop! If you prefer your asparagus cooked, this recipe
makes a delicious stir-fry.
1
large bunch fresh asparagus (about 4 cups after preparation)
1/3 cup extra virgin olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon salt (to taste)
dash of black pepper
1/4 teaspoon dry mustard
1 (2.25 ounce) can sliced black olives, drained
1 yellow or red bell pepper
Mix
the olive oil, balsamic vinegar, salt, dry mustard, and pepper in a medium bowl
(or in your serving bowl). Set aside.
Prepare
the asparagus by rinsing under cool water. Snap off the woody stems and lay the
spears on a paper towel to dry.
Rinse
the bell pepper under cool water. Pat dry. Remove the stem end and scrape out
the seeds and membrane from the inside. Thinly slice the pepper; then, add to
the bowl with the olive oil mixture.
Snap
or slice the asparagus spears into 2 - 3 inch lengths and add them to the
peppers and olive oil mixture. Allow
the salad to marinate for at least 2 hours.
Serves
8.
1
serving : 10 g.total fat, 2 g. protein, 4 g. total carbs, 2 g. dietary fiber
108 calories.
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