For more of Linda's diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com
Many people enjoy a meal of soup and salad. For those of you who like a light lunch or dinner of warm soup and a salad, these recipes are for you. Here is a recipe for a tasty chef's salad which you can pair with your favorite low-fat, sugar-free dressing. Then add a bowl or cup of garden chicken soup served with whole-grain crackers. This is a perfect meal for anytime of the year and works well for either lunch or dinner.
CHEF'S SALAD
8 cups torn iceberg lettuce
1 cup radishes, thinly sliced
2 green onions including tops, sliced
2 oz lean cooked ham, chopped
2 oz cooked white turkey meat, chopped
2 slices American cheese, diced
2 slices Swiss cheese, diced
1 large tomato, chopped
1 hard boiled egg, chopped
1/3 cup your favorite low-fat, sugar-free dressing
In a large salad bowl, combine lettuce, radishes and green onions. Cover bowl and refrigerate until thoroughly chilled or use ingredients that have been in the refrigerator. Pour dressing over mixture and toss to coat. Top with remaining ingredients.
Makes 8 servings, 1 1/2 cups each
GARDEN-CHICKEN SOUP
6 cups water
2 cups tomato juice
1 cup diced, peeled potato
1 medium onion, chopped
1 cup fresh whole kernel corn (may use frozen)
1 cup cooked lima beans
1/2 cup sliced carrots
1 cup chopped broccoli or broccoli florets
1/2 cup chopped celery stalk
1 cup cooked, chopped chicken breast or thighs
2 tbsp chicken bouillon granules
1 tsp garlic powder
1 1/2 tsp Worcestershire sauce
In a large saucepan or a stockpot, combine all ingredients. Stir to mix, cover pan and bring ingredients to a boil. Reduce heat to low and simmer for one hour.
Enjoy!
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