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BRUSSELS SPROUTS AND GNOCCI SALAD

Source of Recipe

1,001 Delicious Recipes For People with Diabetes
BRUSSELS SPROUTS AND GNOCCI SALAD

Exchanges
Yield: 8 servings

- 2 cups (8 ounces) gnocchi, cooked, room temperature
- 8 ounces Brussels sprouts, cut into halves, steamed, cooled
- 1 cup seeded, chopped tomato
- 1 medium purple, or green, bell pepper, sliced
- 1/4 cup thinly sliced red onion
- Sun-Dried Tomato and Goat Cheese Dressing (recipe follows)
- 2 tablespoons grated Romano cheese

Combine gnocchi and vegetables in salad bowl. Pour Sun-Dried Tomato and Goat Cheese Dressing over salad and toss; sprinkle with grated cheese.

SUN-DRIED TOMATO AND GOAT CHEESE DRESSING
Yield: Makes about 1/2 cup

- 3 sun-dried tomatoes (not in oil)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon goat cheese OR reduced-fat cream cheese, room temperature
- 2 cloves garlic, minced
- 1/2 teaspoon dried marjoram, leaves
- 1/8 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let tomatoes stand until softened, about 15 minutes; drain and finely chop.

Mix tomatoes, oil, and remaining ingredients; refrigerate until serving time. Mix again before using.

1/8 of recipe (salad & dressing) equals: Calories: 172, Fat: 5.4 g, Cholesterol: 3.5 mg, Sodium: 179 mg, Protein: 6.3 g, Carbohydrate: 26.3 g ++++ Exchanges: 1 Vegetable, 1-1/2 Bread, 1 Fat