Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • From: Diabetic Living Diet
  • Servings: 8

Ingredients Edit

Directions Edit

  1. For dressing, in a screw-top jar combine water, oil, lemon peel, lemon juice, mustard, basil or oregano, and garlic.
  2. In a large saucepan cook carrots, zucchini, and/or yellow squash in a small amount of water, covered, for 3 minutes.
  3. Add sugar snap peas; cook for 2 to 3 minutes more or until vegetables are crisp-tender.
  4. Drain; rinse vegetables with cold water.
  5. Drain again.
  6. In a large bowl combine the cooked vegetables, tomatoes, and salad dressing, tossing gently to coat.
  7. Cover and chill for at least 2 hours or overnight before serving.
  8. If desired, garnish with oregano.

Nutritional information Edit

Per serving:

  • 59 Calories | 2g Total Fat | 0g Saturated Fat | 43mg Sodium | 9g Carbs | 3g Dietary Fiber | 0g Sugars | 0mg Cholesterol | 2g Protein
  • Exchanges: 1½ vegetable | ½ fat
  • Carb Choices: ½
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