Butternut Squash Salad --e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Butternut Squash Salad --e-w
Serves: 8
1 lb. butternut squash
3 T. olive oil, �divided�
1/4 c. reduced-sodium chicken broth
2 T. snipped fresh sage, �divided�
1/8 tsp. salt
1/4 tsp. pepper
6 c. torn mixed salad greens
1 medium apple, cut into bite-sized pieces
1/2 of a medium red onion, thinly sliced
3 T. balsamic vinegar
1 T. water
1/8 tsp. salt
1/4 tsp. pepper
Optional: 1/2 c. crumbled goat cheese (chevre)
Cut squash in half lengthwise, seed, peel and cut into 1/2-in. slices. In a large skillet, cook squash in 1 T. of hot oil over medium heat about 5 minutes or until golden, turning slices occasionally. Add broth 1 T. sage and salt & pepper. Cover and cook about 5 minutes or just until squash is tender, turning slices once or twice.
Meanwhile in a large bowl combine the next 7 ingredients; toss gently to combine.
For dressing combine remaining oil, remaining sage, balsamic vinegar and next 3 ingredients.
Drizzle dressing over greens mixture, toss gently to coat. Using a slotted spoon, arrange squash on top of greens. If desired sprinkle with goat cheese.
One serving w/o optional item equals: 93 calories�5 gm fat (1 gm saturated)�0 cholesterol�98 mg sodium�12 gm carbohydrate�2 gm fiber�1 gm protein +++EXC: 1/2 starch 1 vegetable�1 fat +++WWP:2
|
|
member logon
