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Tuesday, February 25, 2014

Kraut Salad

Kraut Salad

Cliff and I enjoy this sauerkraut-based dish with several of our favorite pork entrees. It’s pretty on the place and the perfect complement to the “other white meat”. 

Serves 4 (¾ cup)

1(15-ounce) can sauerkraut, well drained
½ cup chopped green bell pepper
½ chopped celery
½ chopped onion
½ cup SPLENDA Granular
½ cup white distilled vinegar
1 tablespoon vegetable oil

In a medium bowl, combine sauerkraut, green pepper, celery, and a small bowl, combine SPLENDA, vinegar and oil, drizzle dressing mixture evenly over sauerkraut mixture. Mix gently to combine. Cover and refrigerate for at least 4 hours. Gently stir again just before serving.
Each serving equals

HE: 1 ¾ vegetable* ¾ fat* 12 optional calories
88calories * 4gm fat * 1gm protein
12gm carbohydrate * 617mg sodium
43mg calcium * 3gm fiber
DIABETIC EXCHANGES: 1 ½ vegetable * 1 fat

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