Diabetes Support

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Category: Salads (Page 1 of 7)

Grilled Tofu with a Mediterranean Chopped Salad Recipe

Ingredients:
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
Mediterranean Chopped Salad

Instructions:

Preheat grill.

Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.

Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.

Meanwhile, make Mediterranean Chopped Salad.

Lightly oil the grill rack. Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side

Serve immediately, topped with the salad.

Makes 4 servings


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Japanese Cucumber Salad Recipe

Ingredients:
1 cucumber
3 tablespoon vinegar
3 tablespoon soy sauce
2 tablespoon vegetable oil
1 package Stevia
dash salt
dash white pepper
dash ginger
Alternative: Add 1 tablespoon sesame seed oil for an additional flavor.


Instructions:

Cut the cucumber in half lengthwise. Use a spoon and scoop out the seeds so that each looks like a cucumber canoe. Now cut the cucumber horizontally into 1/4″ to 1/2″ half moons.

Put half moons into a bowl and add in all remaining ingredients. Mix. Put into a container, seal, and shake well to mix again. Put this in the fridge for a few hours to marinate.

You can eat the cucumber plain, or over your favorite salad mixings.

Makes 2 servings


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Barbequed Eggplant Salad Recipe

Ingredients:
3 tablespoons olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 – 8 for garnish)

Instructions:

Brush both sides of eggplant, zucchini, and onion wedges with olive oil.

Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender.

Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, and onions. Sprinkle with black pepper

Serves 4.


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Marinated Cucumber Recipe

Ingredients:
2 to 3 Cucumbers, large
1 teaspoon salt
1 packet Stevia
1/4 cup vinegar
1/8 teaspoon fresh ground pepper
Fresh garlic

Instructions:

Score cucumbers with tines of fork. Cut into very thin slices. Sprinkle with salt. Chill 2 hours; drain well.

Sprinkle with Stevia; add vinegar and pepper. Marinate 30 minutes or more before serving.


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Mayonnaise Dressing Recipe

Ingredients:
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3/4 cup olive oil

Instructions:

Whisk together 2 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice for 30 seconds, or until light and creamy. Add 3/4 cup olive oil, about a tsp. at a time, whisking continuously. You can add the oil more quickly as the mayonnaise thickens.  Season, to taste, with salt and white pepper.

Alternatively, place the egg yolks, mustard and lemon juice in a food processor and mix for 10 seconds. With the motor running, add the oil in a slow, thin stream. Season to taste. Makes about 1 cup.

0 g. Carbohydrates


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Spinach Feta Salad Recipe

Ingredients:
1 bag or big bunch of spinach with stems removed
1/4 cup feta goat cheese
12-15 Klamata greek olives cut in half
3-4 cloves garlic chopped in 1/4 inch pieces
(Note: the smaller the garlic is chopped the more bitter the taste)

Instructions:

Toss with olive oil 1/4 cup.

Can add sauteed chicken, beef, shrimp, or scallops, or pine nuts.


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Spinach with Lemon and Pine Nuts Salad Recipe

Ingredients:
3 cup spinach (about a 1/4 of a large bunch)
1/4 tablespoon extra virgin olive
1/4 clove to 2 clovers garlic; peeled & finely chopped
1/2 teaspoon fresh lemon juice
1/4 tablespoon pine nuts; Toasted

Instructions:

Toast pine nuts: (they can burn quickly, so watch carefully) Place nuts in dry skillet and toast them over very low heat, stirring and shaking the pan as needed until they’re golden and fragrent. about 5 minutes.

Prepare spinach, discarding stems and bruised or yellow leaves. Wash spinach in cold water; if sandy, wash the second time, and dry on paper toweling.

Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute.

Turn heat to high. Add spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if desired.

Serve immediately.


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Spinach Salad Recipe

Ingredients:
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced

Instructions:

Make sure spinach has been well drained and isn’t watery.

Combine all above salad ingredients in a large bowl. (toss the spinach and mushrooms, together, then top with bacon and sliced hardboiled eggs as garnish until time to serve.)

Chill.

This is a wonderful change from a plain iceberg lettuce salad. Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.


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Vegetable Salad Recipe

Ingredients:
2 cups broccoli flowerettes
1/2 cup zucchini, sliced
1/2 cup cucumbers, sliced
2 cups cauliflower flowerettes
Dressing (take your choice from our Dressing Recipe Index)

Instructions:

Mix all the ingredients together and marinate in refrigerator 2 to 4 hours before serving.


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Caesar Salad Dressing Recipe

Ingredients:
1 egg
2 tablespoon white wine or tarragon vinegar
2 teaspoon Dijon mustard
2 anchovy fillets, chopped
1 clove of garlic, crushed
1/2 cup oil

Instructions:

Cook the egg in boiling water for about 1 minute. Break the egg into a small bowl and add the wine or vinegar, mustard, anchovy and garlic. Mix together using a wire whisk. Add the oil in a thin stream, whisking continuously until the mixture is smooth and creamy. Keep, covered, in the fridge for up to 2 days.

Makes about 3/4 cup.

0 g. Carbohydrates


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