For more of Linda's diabetic recipes and information visit http://diabeticenjoyingfood.squarespace.com
If you are a long term diabetic or are newly diagnosed and you are looking for something different, try these carrot salad recipes. The Tennessee Hills Marinated Carrot Salad has a potpourri of ingredients but they blend together well for some delicious carrots. If you are not diabetic and want to use sugar, just substitute the same amount of sugar for the Splenda granular. The combination of carrots and grapes makes for a very tasty dish. With both of these recipes, keep in mind that a diabetic needs to have a protein with any salad so serve with pork chops, chicken, steak, etc.
TENNESSEE HILLS MARINATED CARROT SALAD
2 lb carrots, cut into 1-inch pieces
1 can tomato soup, undiluted
3/4 cup Splenda granular
1/2 cup vinegar
1 tbsp Worcestershire sauce
1/2 cup olive or canola oil
1 medium purple onion, sliced and separted into rings
1 green bell pepper, cored, seeded and sliced into thin rings
1 tsp prepared mustard
Cook carrots in salted water until tender. Drain in a colander. In a 2-qt saucepan, mix together tomato soup, Splenda, vinegar, Worcestershire sauce, oil and mustard. Bring to a boil. Remove from heat. In a mixing bowl or casserole dish with a lid, place the carrots, onions, and bell pepper. Pour sauce over the vegetables. Sprinkle with a little fresh ground pepper, if desired. Toss to coat all vegetables. Refrigerate overnight to marinate well. Serve cold.
Yield: 8 to 10 servings.
CARROT-GRAPE SALAD
24 large seedless green grapes, halved
2 cups shredded carrot
2 tsp low-calorie mayonnaise
1/2 tsp poppy seeds
1/4 tsp salt
5 lettuce leaves, optional
Combine grapes and carrot in a large bowl, stirring well. Combine mayonnaise, poppy seeds, and salt; add to carrot mixture, stirring well to coat. Cover and refrigerate at least 2 hours. Serve salad on individual lettuce leaves, if desired.
Enjoy!
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