Diabetic Recipe of the Week: Grilled Vegetable Salad With Goat Cheese

Makes: 4 servings
Ingredients
cooking spray
1 Tbsp. olive oil
1 Tbsp. sherry vinegar
1 shallot, minced
1 Tbsp. chopped fresh basil
dash of salt
freshly ground black pepper
1 lb. asparagus, trimmed
1 large zucchini, cut lengthwise into slices
1 yellow bell pepper, cut into 8 pieces
1 large onion, peeled, cut into 4 wedges
2 oz. soft goat cheese
Ingredients
1. Prepare grill or nonstick grill pan to medium-high heat. Coat grill or pan with cooking spray.
2. Whisk together oil, vinegar, shallot, basil, salt, and pepper to make vinaigrette, and set aside.
3. Place vegetables on grill and grill for 5 to 7 minutes on each side or until tender.
4. Divide grilled vegetables onto 4 places, drizzle with vinaigrette, and garnish each with 1 Tbsp. goat cheese.
This recipe appeared in the Summer 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Cool Basil, Mint, and Tomato Salad

Makes: 4
Serving Size: 1 cup
Preparation Time: 15 minutes
Ingredients
2 cups torn romaine lettuce
1 cup torn fresh basil leaves
1 cup coarsely chopped plum tomatoes
1/4 cup chopped fresh mint leaves
2 Tbsp. toasted chopped hazelnuts
2 Tbsp. grated fresh Parmesan cheese
Dressing
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. fresh lemon zest
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Preparation
1. In a large glass serving bowl, combine the romaine lettuce and basil leaves. Layer the tomatoes, mint, hazelnuts, and cheese on top of the lettuce and basil.
2. For the dressing, whisk together all ingredients. Drizzle the dressing over each portion of salad.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Holiday Citrus Salad

Makes: 8 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Ingredients
Dressing, divided use
3 Tbsp. fresh orange juice
1/2 tsp. Dijon mustard
1/2 tsp. orange zest
1/2 tsp. honey
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Salad
1 small pink grapefruit
2 medium navel oranges
3 cups baby spinach, arugula, or trimmed watercress
1/4 cup minced red onion
2 Tbsp. minced fresh mint
Preparation
1. For the dressing, in a small bowl, whisk together the orange juice, mustard, orange zest, and honey. Slowly pour a thin stream of the olive oil into the mixture and whisk to emulsify. Add the salt and black pepper; set aside.
2. Peel the fruit and remove any white pith. Cut the fruit crosswise into 1/4-inch-thick slices and remove and seeds. Cut each slice into quarters. Add the fruit to a bowl. Drizzle with 1 Tbsp. of the dressing.
3. Arrange the spinach on a platter. Top with the orange-grapefruit mixture. Drizzle the remaining dressing on top. Garnish the salad with the red onion and mint.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Winter Salad With Citrus

Serving Size: 1 cup
Ingredients
Salad

6 cups mixed greens
1 cup grapefruit sections
1 cup orange sections
1 cup thinly sliced red onion
1/4 coarsely chopped toasted walnuts
Dressing
2 Tbsp. raspberry vinegar
1 Tbsp. orange juice
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. soy sauce
1/4 tsp. dry mustard
1/8 tsp. salt
Preparation
1. Combine the dressing ingredients together in a bowl.
2. Combine the greens, grapefruit, oranges, onion, and walnuts. Add dressing and toss to coat.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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Recipe of the Week: California Chopped Salad

8 servings
Serving Size: 1 cup
Preparation Time: 20 minutes

Salad
1 medium cucumber, peeled, halved, seeded, and diced
1 medium red pepper, diced
1 medium yellow pepper, diced
2 medium carrots
5 medium plum tomatoes, diced
2 scallions, thinly sliced
4 cups fresh spinach leaves or other greens
Salt and pepper to taste

Dressing
1 Tbsp. lemon juice
1 Tbsp. white vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
3 Tbsp. olive oil

1. In a large bowl, combine the cucumber, red pepper, yellow pepper, carrots, plum tomatoes, and scallions. On a serving platter or in a serving bowl, place the spinach leaves or other desired greens. Set aside.
2. Whisk together the lemon juice, white vinegar, Dijon mustard, and garlic. Slowly add the oil, salt, and pepper and whisk well. Pour over the chopped vegetables and then turn out the chopped salad onto lettuce leaves and serve.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Bristol
Visit our website, friend and like our page on Facebook, and follow our tweets on Twitter.