Antipasto Tossed Salad (Diabetic)
Published: Friday, March 23, 2018
1¾ c. thinly sliced halved zucchini
1½ c. cauliflowerets
¼ c. thinly sliced green onions
1 c. reduced-fat Italian salad dressing
1 Tbsp. lemon juice
12 c. torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 oz. sliced turkey salami, julienned
4 oz. reduced-fat provolone cheese, julienned
2¼ oz. can sliced ripe olives, drained
1 c. fat-free Italian croutons
¼ c. shredded Parmesan cheese
In a bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate at least 4 hours.
Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with croutons and Parmesan cheese. —16 servings.
• Exchange (per serving—1 c.): 86 calories, 5 g fat, 2 g saturated fat, 6 g protein, 7 g carbohydrate, 12 mg cholesterol, 1 g fiber, 329 mg sodium; ½ starch, ½ lean meat, ½ fat.
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