Recipe: Mediterranean Orange and Olive Salad

Mediterranean Orange and Olive Salad Serves 4. • 2 to 3 navel oranges, peeled, pith removed and sliced • 8 kalamata olives, pitted • 1 tsp. paprika • 1 small clove garlic, pressed • 1 tsp. red wine vinegar • 3 tbsp. olive oil • 2 tbsp. chopped parsley • 1/4 c. crumbled feta cheese or to taste, optional • Salt and pepper, to taste Directions Put the peeled and sliced oranges in a bowl with the olives. In a separate bowl or carafe, whisk or blend the paprika, garlic, red wine vinegar and olive oil. Toss the vinaigrette with the oranges and olives. Sprinkle with the fresh parsley and feta, if using; season with salt and pepper to taste. Nutrition information per serving: Calories133Fat11 gSodium71 mgSaturated fat2 g Carbohydrates9 gCalcium38 mg Protein1 gCholesterol0 mgDietary fiber2 g Diabetic exchanges per serving: ½ fruit, 2 fat. Thai Grapefruit Salad Serves 4. • 3 tbsp. shredded coconut • 2 tbsp. lime juice • 2 tbsp. fish sauce • 1 tbsp. sugar • 2 medium grapefruits, peeled and cut into bite-size pieces • 1 tbsp. minced shallots or red onion • 2 tsp. minced fresh green chile or dried red chile flakes • 1/4 c. chopped fresh mint or cilantro Directions Toast the shredded coconut in a small skillet over medium heat until it turns light brown, about 3 minutes. In a medium bowl, stir together the lime juice, fish sauce and sugar until the sugar dissolves. Add the grapefruit, toasted coconut, shallots, chiles and mint or cilantro, and toss to combine. Nutrition information per serving: Calories83Fat2 gSodium710 mgSaturated fat1 g Carbohydrates17 gCalcium23 mg Protein2 gCholesterol0 mgDietary fiber1 g Diabetic exchanges per serving: 1 fruit, ½ fat.