Cooking with diabetes

Horseradish puts bite in shrimp, peach salad

Plump juicy peaches, spicy shrimp and vegetables make a colorful, refreshing salad supper. The contrast of hot and sweet flavors and soft and crunchy textures creates a mouthwatering dish that is easy to assemble and serve.

Spicy Shrimp and Peach Salad

1 ripe peach

1 medium red bell pepper, sliced

1/4 pound fresh snow peas, trimmed

3 tablespoons reduced-fat mayonnaise

1 tablespoon prepared horseradish

1 tablespoon Dijon mustard

10 ounces cooked shrimp, peeled and deveined

Salt and freshly ground black pepper

Several red leaf lettuce leaves

Cut peach in half. Remove pit and cut into 1-inch pieces. Cut red pepper slices and snow peas into bite-size pieces, about the same size as the shrimp.

Mix mayonnaise, horseradish and mustard together in a medium-size bowl. Add the shrimp, red pepper and snow peas. Toss well. Add salt and pepper to taste. Place lettuce leaves on 2 dinner plates and spoon salad on top. Sprinkle peach on top of salad.

Makes 2 servings.

Nutrition information: Each serving contains approximately 335 calories, 37 g protein, 11 g fat, 20 g carbohydrate (6 g sugar), 266 mg cholesterol, 519 mg sodium and 5 g fiber.

Carbohydrate choices: 11/2.

Lentils Vinaigrette

11/2 cups rinsed and drained canned lentils

1/2 cup chopped fresh cilantro

2 tablespoons reduced-fat vinaigrette dressing

Salt and ground black pepper

Place lentils, cilantro and vinaigrette dressing in a bowl. Toss well. Add salt and pepper to taste.

Makes 2 servings.

Nutrition information: Each serving contains approximately 192 calories, 12 g protein, 2 g fat, 32 g carbohydrate (2 g sugar), no cholesterol, 312 mg sodium and 7 g fiber.

Carbohydrate choices: 2.

Recipe from Mix 'n' Match Meals in Minutes for People with Diabetes by Linda Gassenheimer, published by the American Diabetes Association

Food on 08/26/2015

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