Southwestern Shredded Salad
(makes 4 servings)
|1||large cucumber, peeled, seeded, and shredded|
|1||large carrot, peeled and shredded|
|4||ounces jicama (120 g), peeled and shredded|
|2||plum tomatoes, cored and cut into very fine julienned lengthwise strips|
|4||leaves butter lettuce, washed and drained|
|3||tablespoons (45 ml) fresh lemon juice|
|1||tablespoon (15 ml) olive oil|
|1||serrano chile pepper, seeded and minced|
|1||clove garlic minced|
|2||tablespoons (8 g) shredded fresh basil|
- Place shredded cucumbers in a strainer and let drain for 15 minutes.
- Place lettuce leaves in each of 4 small bowls. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
- In a measuring cup, combine lemon juice, olive oil, chile pepper, and garlic. Drizzle over the salads. Sprinkle with basil and serve.
|Per serving:||73 calories (42% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 354 mg potassium, 13 mg sodium|
|Diabetic Exchanges:||1/2 carbohydrate (2 vegetable), 1 fat|