This is a sponsored post. All opinions are my own.
As I get older and start listening to my body more and more, I know that when I eat a diet that is low in complex carbohydrates, with a low-glycemic index, I feel a million times better. It’s true. My body behaves differently and my migraines are fewer. I’ll admit that I still fall victim to the pasta and bread dishes here and there, but for the most part my family leads a low-gluten lifestyle.
Keeping meals exciting for the whole family is tough, especially when you’re limiting the processed carbs. I fall victim to the usual suspects of grilled chicken or fish and steamed veggies, which usually leads to moans and groans from my family. My first book of three books to review is The Smart Shopper Diabetes Cookbook by Robyn Webb, MS. This book is full of beautiful photos, inspiring recipes and even a menu planner to get you started on eating healthy. It’s perfect for diabetics, prediabetics and heart health.
I settled on the Pea, Tomato and Ham Salad partially because my garden is overflowing with these little orange gems, but also because I LOVE Pea Salad. You know the one I’m talking about, don’t you? The one that shows up at barbecues and potlucks with chunks of cheese and hued white with mayonnaise. Yep, that one. I can usually be found camping out near that bowl of bad-for-me ingredients, which is why I really wanted to give this recipe a try.
I added the orange tomatoes to give the visual effect of the chunks of cheese, but you can add any color of tomato. The salad is perfect for a warm summer barbecue and my whole family loved how fresh and delicious it was.
The dressing is light with a slight tang from the champagne vinegar and Dijon mustard. Let the salad chill for an hour before you serve it to allow the flavors to marry.
Other recipes from The Smart Shopper that I’m excited to try:
- Italian Turkey Sauté
- Grilled Balsamic Pineapple
- Pesto Couscous & Chickpeas
If this book sounds like one you’d like in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store. Valid through October 4, 2013.)
This is a great salad for toting to picnics and all other summer fun activities—a refreshing change from leafy green salads. It will be in your summer cooking repertoire for a long time.
- 1 (16-ounce) frozen peas, thawed
- 1 1/3 cups diced low-sodium deli ham
- 2 medium tomatoes, diced
- 2 scallions, minced
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- In a large bowl, mix together the peas, ham, tomatoes, and scallions.
- In a small bowl, whisk together the vinegar, mustard, garlic, and sugar. Slowly in a thin stream, whisk in the olive oil until dressing is emulsified. Season with pepper. Pour the dressing over the pea salad and mix well.
- Cover and refrigerate for 1 hour prior to serving.
Exchanges/Choices 1 Starch 2 Lean Meat 2 Fat Calories 265 Calories from Fat 115 Total Fat 13.0 g Saturated Fat 2.3 g Trans Fat 0.0 g Cholesterol 25 mg Sodium 585 mg Potassium 505 mg Total Carbohydrate 22 g Dietary Fiber 6 g Sugars 8 g Protein 16 g Phosphorus 205 mg