Radish Salad
- 20 radishes, trimmed and thinly sliced
- 12 fresh mint leaves, finely chopped
- 1/3 cup orange juice
- 2 Tbs. plus 2 tsp. lemon juice
Combine all ingredients in a bowl. Add salt and pepper to taste.
Per serving: calories 16, fat 0.2g, 8%
calories from fat, cholesterol 0mg, protein 0.3g, carbohydrates
3.9g, fiber 0.5g, sugar 2.9g, sodium 6mg, diet points 0.7.
Dietary Exchanges: Milk: 0.0, Vegetable:
0.2, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar:
0.0, Very lean meat protein: 0.0
Red Bell Pepper and Mushroom Sauté
- 1 tsp. unsalted butter or margarine
- 1 large red bell pepper\cooked, cored, seeded and cut
into 1 inch squares
- 1 large yellow or green bell pepper\cooked, cored, seeded
and cut into 1 inch squares
- 1/4 lb. mushrooms\cooked
- 1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped
Melt butter in a heavy nonstick skillet over medium heat.
Sauté bell peppers and mushrooms 7-8 minutes, or until
vegetables are tender. Season with salt and pepper to taste.
Stir in tarragon and cook another minute.
Per serving: calories 33, fat 1.2g, 29% calories from fat,
cholesterol 3mg, protein 1.3g, carbohydrates 5.4g, fiber 1.3g,
sugar 2.0g, sodium 2mg, diet points 1.0.
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