Here’s how we made over this recipe to be healthy and diabetes-friendly:
1.
We swapped the bacon for crispy chickpeas.
We used low-fat yogurt as the primary ingredient in the creamy dressing.
Ali Redmond
Low-fat yogurt is a good source of calcium, vitamin D and protein.
We’ve made the blue cheese optional.
We use plenty of fresh herbs and citrus.
Joy Howard
Lemon juice works the same way: it adds brightness and tang to the dressing with minimal calories.
Having diabetes doesn’t mean you have to give up all of your favorite foods.
You just need the know-how (and easy cooking tips) to make better choices.
Tips From the EatingWell Test Kitchen
Can I make the salad dressing ahead of time?
We haven’t tested the recipe using other herbs, but we bet that many would be delicious here.
Try substituting fresh dill, tarragon or cilantro for the parsley.
And consider swapping in scallions (the top, green part) or leeks for the chives.
I want to add a little more protein; can I add chicken?
Plain rotisserie chicken is a great option, but any leftover chicken is also great.
Or cook a big batch of chicken and keep it in the freezer for moments just like this!
How do I make this recipe vegan?
It’s actually easier than you think!
Find your favorite and use it in the place of romaine.
Or better yet, use a mix of lettuces for a nice variety of texture.
Can I use a different kind of cucumber?
Luckily for us, there are so many varieties of cucumber available!
And luckily foryou, any of them will work well in this recipe.
A common slicing cucumber has a tougher skin and more seeds, but works fine too.
Consider removing the seeds if they’re overly plentiful.
I can never seem to boil eggs correctly; do you have a good method?
There seems to be a bit of mystery surrounding how to make the perfect hard-boiled egg.
But don’t worry, it’s a lot easier than you think.
Useour methodand you’ll have perfectly cooked eggs every time.
I only have Greek yogurt; can I use it to make the dressing?
We think it’s possible for you to!
To prepare salad:Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl.
Add eggs and avocado and gently toss to combine.
Add 34 cup of the dressing and toss to coat well.
Add 1 or 2 more tablespoons dressing if desired.
Reserve additional dressing for another use (cover and refrigerate for up to 2 days).
Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.
To make ahead
Refrigerate dressing (Step 1) for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
