With the salad recipes in this article you can entertain family and friends without worrying about how any diabetics in the group will be affected. From a Mixed Salad With Homemade Poppy Seed Dressing to Marinated Onions and Mushrooms, everyone can enjoy these dishes whether or not they are diabetic. And the best part is that those who aren’t diabetic won’t even notice!
MIXED SALAD WITH HOMEMADE POPPY SEED DRESSING
2 heads butter lettuce
1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges
1 cup flaked unsweetened coconut*
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces. Drain the oranges and rinse, drain again.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
*If unsweetened coconut is not available at your supermarket, check out natural food or health food shops.
POPPY SEED DRESSING
1/4 cup Splenda granulated
1 tsp dry mustard
1/2 tsp salt
1 tbsp poppy seed
1 small onion, chopped (I prefer red onion)
1/2 cup white wine vinegar
1 cup canola or olive oil
In a blender container combine the Splenda, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cups
MARINATED ONIONS AND MUSHROOMS
1 lb button mushrooms, cleaned, washed, cut in half lengthwise
1 medium sweet onion, cut in half lengthwise, sliced thin
1/4 cup vinegar (I prefer white)
1/4 cup extra-virgin olive oil or canola oil
2 tbsp Splenda Granulated
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
Put the mushrooms in a medium saucepan and add enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, simmer 20 minutes; drain and allow to cool to room temperature.
Into a glass bowl or other glass container that has a tight-fitting lid, combine the vinegar, oil, Splenda, oregano, salt and pepper; mix together well. Add the onion and mushrooms, stir to combine. Place lid on container and refrigerate for at least two hours up to a week.
Enjoy!
