Many of you know that I am diabetic, so I am always on the look-out for recipes that won’t send my blood sugar soaring. Additionally, knowing the caloric and diabetic exchanges is also helpful in determining how much of something I should have.
From time to time I will share some of the recipes I’ve discovered through Diabetic Gormet and other recipe sites.
Lucynda
TABBOULEH FRUIT SALAD
Yield: 6 servings
Source: “The Complete Diabetes Prevention Plan”
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
INGREDIENTS
- 2-1/2 cups prepared bulgur wheat
- 3/4 cup seedless red grapes
- 1/2 cup chopped dried apricots
- 1/2 cup sliced scallions
- 1/4 cup plus 2 tablespoons sliced almonds or pine nuts
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Combine the bulgur wheat, grapes, apricots, scallions, almonds or pine nuts, parsley, and mint and toss to mix well. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well. Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving):
Calories: 186, Carbohydrate: 27 g, Cholesterol: 0 mg,
Fat: 8.2 g, Saturated Fat: 0.9 g, Fiber: 5.7 g,
Protein: 4.6 g, Sodium: 204 mg, Calcium: 42 mg
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
Find great SIDE DISH recipes at: http://diabeticgourmet.com/recipes/Side_Dishes
RECIPE FROM THE ARCHIVE:
Herbed Polenta http://diabeticgourmet.com/recipes/html/271.shtml
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