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Fettuccine And Vegetable Salad


-6 ounces fettuccine, uncooked, broken in half
-2 cups broccoli flowerets
-1 cup sliced carrots
-1 cup sliced celery
-1/2 cup commercial fat-free creamy Italian salad dressing
-1/2 teaspoon pepper
-12 cherry tomatoes, halved
-3/4 pound cooked chicken, turkey, beef, or pork


-Cook fettuccine according to package directions, omitting salt and oil.
Drain and rinse under cold water; drain again and set aside.
-Meanwhile, cook broccoli, carrots, and celery in a small amount of boiling water or steam until crisp-tender, about 5 to 6 minutes. Drain and plunge vegetables into cold water for 1 minute; drain again.
-Combine cooked fettuccine and vegetables in large bowl. Add dressing and pepper and stir well.
-Gently fold in tomatoes. Cut meat into bite-size pieces or strips and arrange over salad.
-Serve immediately, or chill until serving time.

Note: Other vegetables may be substituted for those listed, if desired.

Yield: about 8 cups

Serving Size: 1 cup

Nutrition Facts Per Serving:

-Calories: 170
-Carbohydrate: 20 g
-Protein: 17 g
-Fat: 3 g
-Saturated fat: <1 g
-Sodium: 196 mg
-Fiber: 2 g

Exchanges per serving: 1 starch,
1 vegetable, 2 very lean meat
Carbohydrate choices: 1
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