Chopped Italian and Rye Salad 10 minutes
With homemade rye croutons, shredded parmesan cheese, and freshly chopped parsley this is no ordinary salad.
Ingredients
2 slices seeded rye bread
1 medium head iceberg lettuce, chopped to make 5 cups
1 cup thinly sliced cucumber (about 1/2 cucumber)
1/2 cup grape tomatoes
1/3 cup finely chopped fresh parsley, firmly packed
1/4 cup fancy shredded parmesan cheese
2/3 cup fat-free Italian salad dressing
24 slices turkey pepperoni (for entrée salad)
Instructions
Toast the slices of bread and set aside.
While the bread is toasting prepare the other ingredients and place in a large salad bowl the chopped lettuce, thinly sliced cucumber, grape tomatoes, finely chopped parsley, and shredded parmesan cheese.
Cut the toast into small squares to make croutons.
Add the salad dressing to the salad bowl and toss well.
Add the croutons and serve immediately.
Yield: 8 (1-cup) side salad servings Calories per serving: 60 (20% fat); Total fat:
1 g; Cholesterol: 2 mg; Carbohydrate: 9 g; Dietary Fiber: 2 g; Protein: 3 g;
Sodium: 393 mg Diabetic Exchanges: 1/2 starch
Yield: 3 (22/3-cup) entrée sized servings Calories per serving: 198 (24% fat); Total fat: 5 g; Cholesterol: 26 mg; Carbohydrate: 26 g; Dietary Fiber: 5 g; Protein:
12 g; Sodium: 1345 mg Diabetic Exchanges: 1 starch, 2 vegetable, 1 lean meat
Instructions to prepare the suggested meal
Set the timer for 15 minutes.
15 minutes before the meal
Make the Chopped Italian and Rye Salad according to instructions.
Place 22/3 cups of salad on each of 3 dinner-size plates and garnish each salad with 8 slices of turkey pepperoni. Keep chilled in the refrigerator as you make the beverages.
5 minutes before the meal
Make the Warm Italian Virgin Marys.