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Ingredients Jump to Instructions ↓

  1. Serves: 16

  2. BRUSCHETTA:

  3. 1/2 cup ( 2-oz ) crumbled gorgonzola cheese

  4. 2 tsp. olive oil

  5. 1/4 tsp. Coarsely ground black pepper

  6. 16 slices french baguette ( 1 pound loaf )

  7. SALAD:

  8. 2 cans ( 19-oz ) cannelloni beans , rinsed, drained, or substitute canned great northern beans

  9. 2 medium fennel bulbs , thinly sliced ( optional )

  10. 4 medium plum tomatoes , diced

  11. 3 cloves garlic , minced

  12. 3/4 cup light or fat-free mayonnaise

  13. 3/4 cup white wine vinegar

  14. 6 packets Equal or equivalent

  15. 3 Tbs. Dijon mustard

  16. 1/2 tsp. salt

  17. 1/4 tsp. ground black pepper

  18. 1 package ( 10-oz ) mixed salad greens

Instructions Jump to Ingredients ↑

  1. Preheat oven at 350 F.

  2. For bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges are golden. Remove slices to a wire rack to cool.

  3. Meanwhile: For the salad, combine beans, fennel, tomatoes and garlic in a large bowl.

  4. Whisk mayonnaise, vinegar, Equal, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.

  5. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

  6. Nutritional Values: Calories per serving: 181, Fat: 7g, Cholesterol: 7mg, Sodium: 701mg, Carbohydrates: 28g, Protein: 7g.

  7. Diabetic Exchanges: ½ Vegetable, 1 ½ starch, 1 ½ fat.

  8. NOTE: This is a Diabetic recipe and Diabetic Friendly, and it is great for the Dieter.

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