PENNE MEDITERRANEAN DELIGHT SALAD - DIABETIC FRIENDLY
Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving. From Diabetic Gourmet magazine and posted for ZWT 6 - GREECE.
Provided by kitty.rock
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions. Rinse in cold water and drain well.
- Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
- Sprinkle with pine nuts before serving.
BROCCOLI SALAD - DIABETIC FRIENDLY!
This is a great salad for a family gathering. Easy to make and since I follow a low sugar and low fat diet, I just modified an old recipe to suit my needs. * I ALSO HAVE A COSTCO MEMBERSHIP AND I BUY THE BAG OF BROCCOLI FLORETS AND CRUMBLED BACON.
Provided by Stormy Nights in Ca
Categories Potluck
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the broccoli, onion and bacon and set aside. In a separate bowl mix together the mayo, splenda and vinegar. The amount of brown sugar blend can be adjusted to suit your taste. Depending on the day I will use anywhere from 1/4 cup to 1/2 cup. This dressing will soak into the broccoli and soften it a bit. My family and I prefer to mix it about a half hour before serving, allowing it to soften the broccoli yet allowing it to still be firm.
- I often mix flax into the salad for the added health benefit. Hope you enjoy and don't be afraid to play with the additional toppings. Making a recipe your own is sometimes the best part!
Nutrition Facts : Calories 219, Fat 16.4, SaturatedFat 5.4, Cholesterol 24.5, Sodium 316, Carbohydrate 12.5, Fiber 0.3, Sugar 4.5, Protein 6
MEDITERRANEAN PENNE SALAD
A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition.
Provided by tigerduck
Categories Penne
Time 30m
Yield 1 pasta salad, 4 serving(s)
Number Of Ingredients 13
Steps:
- DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
- PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
- Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
- Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
- Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
- Serve at room temperature.
Nutrition Facts : Calories 495.8, Fat 15.2, SaturatedFat 6.5, Cholesterol 44.6, Sodium 793.8, Carbohydrate 63.5, Fiber 4.7, Sugar 5.4, Protein 26.2
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