Grilled Celery au French
Hot off the Grill by Joanna Lund, pg 63
Serves 4 (1/2 cup)
Have you ever wondered why restaurants often chop their celery with diagonal cuts instead of straight across? The answer is simple, really-it allows more of the vegetable to soak up the sauce! And what veggie wouldn't want to drink deeply of this aromatic blend?
1/4 cup Kraft Fat Free French Dressing
1 (2 ounce) jar chopped pimento, drained
1 teaspoon dried parsley flakes
3 cups chopped celery
1/2 cup finely chopped onion
Plug in and generously spray both sides of double-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a large bowl, combine French dressing, pimiento, and parsley flakes. Add celery and onion. Mix well to coat. Evenly arrange vegetable mixture on prepared grill. Lightly spray top of vegetable mixture with butter-flavored cooking spray. Close lid and grill for 16 to 18 minutes or until vegetables are tender. Serve at once.
Each serving equals:
HE: 1 3/4 vegetable, 1/4 slider, 5 optional calories
52 calories, 0g fat, 1g protein, 12g carbohydrate, 231mg sodium, 41mg calcium, 2g fiber
Diabetic: 1 1/2 vegetable