http://cdiabetes.com/wp-content/uploads/2014/02/carrot.jpg

Carrot and Capsicum Salad with Parsley

carrotIngredients

  • 4 medium carrots, cut into thin strips
  • 1 medium red capsicum, cut into thin strips
  • 1 medium green capsicum, cut into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoon honey
  • 2 tablespoons fresh parsley, chopped
  • dash of salt and freshly ground black pepper

Method

  1. Combine olive oil, lemon juice, and honey in a medium bowl. Stir.
  2. Add carrots and capsicum, and parsley. Toss to combine well. Season with salt and pepper to taste.
  3. Transfer in a serving dish.
  4. Serve with roasted or grilled entree and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 1 Fat, 1 Vegetable 0 Starch, 0 Medium Meat, 1/2 Carb
Energy 107 calories
Total Fat Saturated Fat Trans-fat 7.3 g 1.1 g 0.0 g
Cholesterol 0.0 mg
Sodium 47.0 mg
Total Carbohydrate Dietary Fiber Sugars 11.0 g 2.2 g 7.1 g
Protein 1.1 g

Celeste Jarabese RN RD (56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

  • Remind Me About This Event

    We will send you scheduled reminders about this event via email until the day of the event.

    Simply enter your email address below and click on the "Remind Me" button.