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 onion.in 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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