Tossed Greens with Rice Noodles and Vegetables

Tossed Greens W Rice Noodles & Vegetables - 29.8g Carbs

Yield: 4 servings From: 1,001 Delicious Recipes for People with Diabetes

1/2 package (4-ounce size) rice noodles 4 cups mesclun or other mixed greens 1/4 cup finely chopped mint 1/4 cup finely chopped cilantro Warm Lime Dressing (recipe follows) 1 cup peeled, seeded, chopped cucumber 1 cup chopped tomato 1 cup snow peas, trimmed, cooked until crisp-tender, cooled

Place noodles in large bowl; pour boiling water over to cover. Let stand until noodles are separate and tender, about 10 minutes; drain. Cool.

Toss mesclun and herbs with half the Warm Lime Dressing; arrange on large salad plates and top with rice noodles. Toss cucumber, tomato, and snow peas with remaining Warm Lime Dressing and spoon over greens.

WARM LIME DRESSING Makes about 3/4 cup

1/2 cup water 1/2 cup lime juice 1 tsp cornstarch 2 Tbsp sugar (or sugar substitute ie: Splenda) 2 tsp minced garlic 2-3 teaspoons reduced-sodium tamari soy sauce 1 tsp dark sesame oil 1 tsp black bean sauce 1/2 tsp hot chili paste

Combine water, lime juice, and cornstarch in small saucepan; stir in remaining ingredients. Heat to boiling; boil, whisking constantly, until thickened, about 1 minute.

Nutrition per Serving (1/8 of recipe): 146 Calories, 1.7g Fat, 0mg Cholesterol, 228mg Sodium, 4.9g Protein, 29.8g Carbs

Diabetic Exchanges: 3 Vegetable, 2 Fruit, 2 Bread/Starch, 1-1/2 Fat

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group