|Low Protein Cookery for Phenylketonuria|
|by Virginia E. Schuett|
Much more than a cookbook, Low Protein Cookery for Phenylketonuria (PKU) is a practical and easy-to-use guide for those who must maintain a protei...
Tip: Try calorie bean salad for more results.
1 - 10 of 23 for low calorie bean salad
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Mix all together and refrigerate.
In large bowl, ... with whole snap beans. Cover and ... marinade. Next day, add carrots, celery, salad olives and brussels sprouts. Store in refrigerator.
Cook green beans using package directions. ... bowl with mushrooms, salad dressing, green onions ... bean mixture. Serves 6 each. Exchange: "A" Vegetable
Combine all ingredients except salad dressing. Toss. Add ... just before serving. Yield: 4 servings - 1 serving = 76 calories or 3 vegetables and 1/2 fat.
Cal. 55, Carbo. ... Salt, 183, Pot. 106. Mix yogurt, sour cream and salad dressing. Add vegetables and mix well. Chill 3 or 4 hours. Serve in lettuce cups.
Mix together yogurt, sour cream, and dressing. Add tomato, onion and beans. Mix well. Chill 3 or 4 hours before serving. Serve in a lettuce cup.
Combine first 3 ... aside. Wash green beans; trim ends ... ingredients in a small bowl; stir well. Pour over potato mixture; toss gently to coat. Cover and chill.
Mix together yogurt, ... tomatoes, onion and green beans - mix well. ... in lettuce cup. Yield: 6 servings - each serving = 55 calories or 1 V, 1/2 fat.
Drain liquid from cooked beans. Toss all ingredients together. Cover and refrigerate 4 hours.
Place green beans between paper towel ... well. Pour over chicken mixture and toss gently. Cover and chill 2 hours. Serve on a lettuce-lined plate. Serves 6.
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