Diabetic Cooking


Tomato, orange, and onion salad

Preparation time: 15 minutes.


  • Vinaigrette:
  • 1 teaspoon dry mustard powder
  • 1/4 cup olive oil
  • 3 tablespoons red or white wine vinegar
  • 2 teaspoons lemon juice
  • Pinch of salt
  • 1/8 teaspoon ground black pepper
  • Salad:
  • 4 large ripe tomatoes
  • 2 navel oranges, peeled
  • 2 medium-size sweet onions (Vidalia), peeled
  • 8 to 10 black olives, pitted, chopped
  • 2 tablespoons chopped fresh parsley


For the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously.

For the salad, slice tomatoes, oranges, and onions into 1/4-inch slices. Arrange slices on a large platter. Sprinkle with chopped olives. Pour vinaigrette over the top of the salad and sprinkle with parsley.

Yield: 6 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 150, Carbohydrates: 15 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 65 mg, Fiber: 3 g

Exchanges per serving: 1 starch, 2 fat. Carbohydrate choices: 1.

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.