Gazpacho salad
Yield: 5 servings
Ingredients:
- 1 md Tomato chopped 3 tb Red Wine Vinegar
- 1/2 md Cucumber chopped 2 tb Lemon Juice freshly
- 1/2 md Green Pepper seeded and -squeezed -chopped 1 tb Olive Oil
- 1 Celery Stalk finely chopped 1 ts Dijon-Style Mustard
- 1/4 c Onion chopped 1/2 ts Oregano
- 1 tb Parsley
Instructions:
freshly chopped 1/2 ts Garlic Powder HERB DRESSING: Instead of blending the vegetables to make the traditional soup stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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---------- Recipe via Meal-Master (tm) v8.01
Title: Ginger Spicy Chicken
Categories: Poultry, Mexican
Yield: 4 servings
2 Whole chicken 1 8 oz can juice pack
-breasts,split,boned,skinned -pineapple chunks,undrained
Salt as desired 1/2 c Picante sauce
2 tb Vegetable oil 2 tb Chopped fresh cilantro or
1 md Red pepper,cut into 1/4 by -parsley
-2 strips (1 1/2 cups) 2 Or 3 tsp shredded fresh 1 md Green pepper cut into 1/4 x -ginger or 3/4 to 1 tsp. -2" strips (1 1/2 cups) -ground ginger Lightly salt chicken.Cook in oil over medium heat until lightly browned and cook through about 5 minutes.Remove and reserve.Add remaining ingredients to skillet;cook stirring frequently 5 to 7 minutes or until peppers are tender and sauce thickens.Return chicken to skillet;heat through. Makes 4 servings.
