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Zucchini And Carrot Salad*

Serves: 4
Total Calories: 169

Ingredients

2 medium carrots, peeled and julienned
1 medium zucchini, julienned
1/2 medium fennel bulb, core removed and julienned
1 tablespoon fresh orange juice
2 tablespoons Dijon style mustard
3 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1 tablespoon finely minced parsley
dash salt
Fresh ground pepper
1/4 cup chopped walnuts
1 head Romaine lettuce (medium), washed and leaves separated

Directions:

1. Place julienned vegetables in a medium bowl and set aside.

2. Combine remaining ingredients, except walnuts and lettuce, and mix well. Pour dressing over vegetables and toss. Add walnuts and mix again. Refrigerate until ready to serve.

3. To serve, line a bowl or plates with lettuce leaves, and spoon salad on top.

EXCHANGES
2 Vegetable
3 Fat

NUTRITION FACTS
Calories 181
Calories from Fat 137
Total Fat 15 grams
Saturated Fat 2 grams
Cholesterol 0 milligrams
Sodium 155 milligrams
Total Carbohydrate 10 grams
Dietary Fiber 5 grams
Sugars 4 grams
Protein 3 grams

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 135

This Zucchini And Carrot Salad* recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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