Portabello Mushroom and Pepper Salad
(makes 4 servings)
1 clove garlic, cut in half
1 6-ounce (180 g) portabello mushroom, cleaned, sliced thin
1 8-ounce (240 g) red bell pepper, stemmed and seeded, then cut into julienne strips
1 8-ounce (240 g) yellow bell pepper, stemmed and seeded, then cut into julienne strips
1 teaspoon (5ml) Dijon mustard
1 tablespoon (15ml) balsamic vinegar
1 tablespoon (15ml) olive oil
1 tablespoon (15 ml) water
freshly ground pepper, to taste
4 leaves romaine lettuce, washed and crisped, then torn into bite-size pieces
- Rub the garlic into the sides of a small salad bowl. Place the mushroom slices and bell peppers into the bowl.
- Prepare the dressing by whisking together the mustard, vinegar, oil, water and pepper. Pour over the vegetables.
- Divide the lettuce between 4 plates and then top with the mushroom and pepper mixture, or toss the lettuce with the vegetables, and serve.
Per serving: 78 calories (41% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 11 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 38 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable), 1 fat