I hope the following recipes will help you out. I am trying to cook and eat
healthier . I am a salad "maven" so to speak and just request something
special and I will post if I have it! Lately I have been try to create low
carbs and better glycemic recipes in general

Enjoy

Joan ( who just discovered this group )



Lemony Spaghetti Squash Salad


1 large spaghetti squash
1 small red onion chopped
2 Tbs fresh chopped parsley
2 Tbs fresh chopped basil
1 large carrot grated or coarse shredded
Juice from large lemon
grated lemon peel from the whole lemon
1/4 cup extra virgin olive oil.
salt and pepper to taste

Another colorful and delicious recipe I created for my vegetarian company
which was also very well received.

Cook the squash in the microwave ( poke holes in the squash with a fork or
tooth pick ) about 15 to 20 minutes on high power or until squash is soft.
When warm enough to handle cut in half, scrape out seeds. Use fork to scoop
out the strands of the squash. Place in colander and let drain very well,
about 1./2 hour. Place spaghetti squash strands in a bowl and add the herbs
and onions, then the lemon juice and olive oil. Stir with fork and add salt
and pepper to taste. Serve warm or chilled. Salad should have a refreshing
lemon zing to it.

Yield: 6 to 8 servings.



Bountiful Barley Salad ( very health carb from my understanding )


1 1/2 cups raw barley
1 cup crumbled feta cheese ( low fat if desired )
1/4 cup red chopped onion
1/4 cup canned black pitted olives chopped
2 Tbs fresh chopped parsley
2 Tbs fresh chopped basil
1 large red tomato chopped
salt and fresh grated black pepper
1/2 tsp smoked paprika or to taste

Having vegetarian relatives, I experimented and created this colorful
delicious salad which got raves. No dressing was needed. Just the seasoning
with the feta cheese made a wonderful flavor and colorful salad. Please use
fresh herbs, garden tomatoes and smoked paprika for the best flavor.

Rinse barley , drain and cook by package directions ( usually takes about
one hour stove top ). Drain , rinse and drain well again.. Place barley in a
large serving bowl and add and mix in the remaining ingredients. One may add
more of everything to taste. Serve at room temperature or chilled. I was
also thinking next time I make this salad to also add cooked roasted corn
kernels.

Yield : 8 to 10 servings.

Archived from group: alt>food>diabetic