When I worked as a Chef for clients concerned with their blood sugar I would always recommend dried fruits instead of fresh in a recipe!
Turkey Walnut SaladCourse: LunchDifficulty: Easy
2 Cups Skinless, Boneless Turkey (or Chicken) Breast, Chopped
2 Tablespoon Shallots, Minced
1 1/3 Tablespoon Balsamic Vinegar
2/3 Tablespoon Red Wine Vinegar
1 Teaspoon Extra Virgin Olive Oil
Salt and Pepper, to Taste
8 Cups Escarole or Spinach, Roughly Chopped
1/2 Cup Belgian Endive, Thinly Sliced
1-2 Dried Apricots, Chopped
2 Tablespoon Walnuts or Pecans, Chopped
- Combine shallots, red wine vinegar, balsamic vinegar, extra virgin olive oil, salt and pepper in a large bowl, stirring with a whisk.
- Add greens, tossing enough to get a full coating. Add remaining
- Serve with about one teaspoon crushed walnuts on top.