Page 63 - Diabetes

Sweet-Sour
Turnip Green
Salad 255
CALORIES
MAKES 4 SERVINGS PER SERVING

Nutrients per Serving:
Calories 49, Total Fat 1g,
Saturated Fat 1g, Protein
2g, Carbohydrates 11g,
Cholesterol 0mg, Dietary
Fiber 3g, Sodium 41mg

Dietary Exchange:
2 Vegetable

2 cups shredded stemmed
turnip greens
2 cups torn mixed salad
greens
1 cup sliced plum tomatoes or
quartered cherry tomatoes
½ cup shredded carrot
/ 3 cup sliced green onions
1
8 tablespoons water, divided
2 teaspoons all-purpose flour
1 tablespoon packed brown
sugar
½ teaspoon celery seeds
Dash black pepper
(optional)
1 tablespoon white wine
vinegar
1. Combine turnip greens, Grilled Salmon Fillets, Asparagus and Onions
salad greens, tomatoes MAKES 6 SERVINGS
and carrot in salad bowl; SERVING SIZE: 1 SALMON FILLET
set aside. WITH ¾ CUP ASPARAGUS AND ONION MIXTURE
2. Combine green onions
and 2 tablespoons water in
small saucepan. Bring to a Nutrients per Serving: Calories 255, Total Fat 8g, Saturated Fat 1g, Protein 35g,
boil over high heat. Reduce Carbohydrates 8g, Cholesterol 86mg, Dietary Fiber 2g, Sodium 483mg
heat to medium. Cook,
covered, 2 to 3 minutes or Dietary Exchange: 1 Vegetable, 4 Meat
until onions are tender.
½ teaspoon paprika 2. Brush asparagus and onion slices with
3. Mix remaining 6 table- 6 salmon fillets (6 to 8 ounces each) olive oil; season to taste with salt and
spoons water and flour in / 3 cup bottled honey-Dijon marinade or pepper.
1
small bowl until smooth. barbecue sauce
Stir into green onions in 1 bunch (about 1 pound) fresh asparagus spears, 3. Place salmon, skin side down, in center
saucepan. Add brown sug- ends trimmed of grill grid. Place asparagus and onion
ar, celery seeds and pepper, 1 large red or sweet onion, cut into ¼-inch slices slices around salmon. Grill, covered, 5
if desired; cook and stir until 1 tablespoon olive oil minutes. Turn salmon and vegetables.
mixture boils and thickens. Salt and black pepper Grill 5 to 6 minutes more or until salmon
Cook and stir 1 minute 1. Prepare grill for direct grilling. Sprinkle flakes when tested with fork and vegeta-
more. Stir in vinegar. Pour paprika over salmon fillets. Brush mari- bles are crisp-tender. Separate onion slices
hot dressing over salad; toss nade over salmon; let stand at room tem- into rings; serve over asparagus.
to coat. Serve immediately. perature 15 minutes.

DiabetesSelfManagement.com 61