1/2 lb small red potatoes, halved
salt to taste
2 tbsp chopped fresh chives or green onion tops
2 tbsp chopped fresh tarragon
2 tbsp white wine vinegar
1/4 cup low-fat plain Greek yogurt
1/2 tsp salt
Freshly ground black pepper, to suit your taste
1/4 cup extra-virgin olive oil
4 romaine lettuce hearts, torn
2 cups shredded roasted chicken, skin removed
1 cucumber, halved vertically then sliced thin
4 radishes, quartered
1 yellow bell pepper, sliced thin
Place potatoes in a small pot; cover with water. Season with salt to suit your taste, cover, and bring to a boil. Reduce heat and boil gently until fork tender. Drain and allow to cool.
While potatoes cook, using a food processor or blender, pulse the chives or green onion tops, tarragon, vinegar, yogurt, and 1/2 tsp salt and pepper. Slowly drizzle the olive oil and pulse until a thick dressing.
In a large salad bowl, toss the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing.
Per serving: (Approximately) 390 calories, 22 g (4 saturated) fat, 19 g carbs, 31 g protein
Note: This is my version of a recipe I got from the Food Network.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.