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Smorgasboard Salad for Diabetes Meal Plan
Smorgasboard Salad 12 ounces corkscrew pasta 12 ounces red potatoes, scrubbed and quartered 1/2 medium green bell pepper, sliced 1/2 medium red bell pepper, sliced 2 cooked sirloin steaks (4 ounces each), cut into 1-inch cubes 2 tbsps chopped green onion 1 cup radicchio lettuce leaves Dressing 2 tbsps olive oil 2 tbsps fresh lemon juice 1/2 tsp salt 1/4 tsp black pepper Cook pasta according to package directions. Drain. Meanwhile, bring a large pot of water to a boil. Add potatoes. Cook until almost tender, about 10 minutes. Add green pepper and red pepper. Cook until vegetables are tender, about 3 minutes longer. Drain and cool slightly. To prepare dressing, in a large bowl, combine oil, lemon juice, salt, and pepper. Mix well. Add pasta, potato mixture, steak, and green onion to bowl; toss to combine. Line a large serving bowl with lettuce leaves. Spoon salad into bowl. Serve immediately. Nutrition per serving: 290 calories 42 grams carbohydrates 15 grams of protein 159 mg sodium 6 grams fat 25 mg cholesterol
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