Thursday, January 5, 2012

How Making Salads That Are Great For Diabetics and Others?

The salad recipes in this article are perfect for diabetics. But that doesn't mean they are not tasty for others as well! You can serve these salads to the whole group. Everyone will have a tasty salad and the diabetics will be safe enjoying them, too! The Ginger Noodle Salad is a great salad that uses pasta in a unique way and has a Chinese flavored dressing. The Broccoli Salad uses golden raisins combined with broccoli, bacon, and sunflower seeds for a wonderfully different salad. If you are looking for a good homemade dressing for your favorite green salad, try this Homemade Celery Seed one.

4 oz dry whole-wheat spaghetti or linguine

Cook pasta according to the package directions. Toss with the dressing below:

1 tbsp minced ginger 
3 tbsp Splenda granular 
1 tbsp catsup 
1/4 cup lite soy sauce 
1/4 tsp Chinese chile paste* 
1 tbsp water 
2 tbsp lime juice 
1 tsp canola oil 
2 cups mixed salad greens 
4 lime wedges for garnish, if desired 
In a medium saucepan combine the ginger, Splenda, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.

Add the cooked and drained noodles to the dressing and stir in well to coat.

To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.

*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.

1 bunch fresh broccoli, broken into florets 
1/2 cup golden raisins (omit if necessary) 
1 small red onion, chopped 
1/2 cup fat-free mayonnaise (not salad dressing-too sweet) 
1 tbsp vinegar 
2 tsp Splenda granular 
3 strips cooked bacon, broken into bite-sized pieces 
2 tbsp toasted sunflower seeds

Combine the broccoli florets, raisins-if using, and onion in a large bowl.

In a small bowl combine the mayonnaise, vinegar, and Splenda until well blended. Pour the dressing over the broccoli, toss to coat, and refrigerate until serving time. Before serving, toss gently and sprinkle with the bacon pieces and sunflower seeds.

1 garlic clove 
1 tsp salt 
2 tbsp lemon juice 
1/3 cup olive or canola oil 
1/2 tsp celery seed 
3/4 tsp dry mustard 
1/2 tsp paprika 
1/4 tsp Splenda Granulated 
1/4 tsp black pepper

1 small jar with a lid. A jelly jar works well.

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