Roasted red pepper with feta salad
Dietitian's tip: For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.
SERVES 4
Ingredients
1/4 cup feta cheese
2 tablespoons fat-free blue cheese dressing
2 whole roasted red peppers, divided in half, with each half cut into strips
4 teaspoons olive oil
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil plus 4 small leaves for garnish
Directions
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.
Nutritional Analysis(per serving)Calories 91 Cholesterol 8 mg
Protein 2 g Sodium 195 mg
Carbohydrate 7 g Fiber 1.5 g
Total fat 7 g Potassium 145 mg
Saturated fat 2 g Calcium 52 mg
Monounsaturated fat 4 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 1
Carbohydrates 1/2
Fats 1
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 1/2
Nonstarchy vegetables 1
Fats 1
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 1
Fats and oils 1
http://www.mayoclinic.com/health/hea...ecipes/NU00544
Linear Mode
