Tossed Bean Salad

18.12.2008 | Author: Cook | Posted in Diabetic
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Tossed Bean Salad


Servings: 4
Ingredients: 

  • 1/2 lb Green beans; trimmed                1 ds Red (cayenne) pepper;
    • 

  • 1/2 lb Yellow wax beans; trimmed           1 tb Dill; chopped
    • 

  • 1    Egg white; hard-cooked;                  -=OR=-
    • 

  • 3 tb Virgin olive oil;                 1/2 ts Dried dill;
    • 

  • 2    Shallots; chopped
    •

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water.
Chop egg white and mix together with the lemon juice, oil, shallots and
cayenne. Spoon dressing over beans, toss and garnish with dill.

Food Exchange per serving: 2 VEGETABLE EXCHANGE 1 FAT EXCHANGE; CAL: 82;
CHO: 0mg; CAR: 11g; PRO: 3g; SOD: 19mg; FAT: 4g; Source: Light and Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion
and her Meal-Master

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