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BEAN SPROUTS & CUCUMBERS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 c Bean sprouts
1 c Cucumber
1 tb Apple cider vinegar
1 tb Sesame oil
1 tb Low-sodium soy sauce
1 tb Water
1 tb Toasted sesame oil
ds Chili powder
Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
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