Diabetic Cooking

Italian salad for one

Preparation time: 15 minutes. Cooking time: 5 minutes (to boil egg).


  • 1/3 of 5-ounce package prewashed, mixed baby salad greens (about 2 cups)
  • 1/4 cup sliced red onion
  • 1/4 cup sliced fresh mushrooms
  • 6 cherry tomatoes
  • 1 hard-boiled egg, cooled and chopped (or 1 ounce diced tofu)
  • 1 ounce shredded low-fat mozzarella cheese
  • 2 tablespoons Kraft Fat Free Zesty Italian salad dressing


Combine salad greens, red onion, mushrooms, tomatoes, egg, and cheese, and toss well. Drizzle with salad dressing and serve.

Yield: 1 serving.

Serving size: about 3 cups.

Nutrition Facts Per Serving:
Calories: 248 calories, Carbohydrates: 18 g, Protein: 17 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 238 mg, Sodium: 575 mg, Fiber: 3 g

Exchanges per serving: 2 vegetable, 2 medium-fat meat. Carbohydrate choices: 1.

This recipe was developed by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky.