4 cups torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Curry Dressing:
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp honey
2 tsp Dijon mustard
1 tsp curry powder
1/4 tsp salt
1/8 tsp pepper
In a large salad bowl, toss together the spinach, berries, onion, and pecans.
In a jar with a seal-tight lid, combine the dressing ingredients; shake well. Pour dressing over the salad and toss to coat. Serve immediately.
Yield: 4 servings
Per serving of 1 1/2 cups: 141 calories, 6 g (1 g sat) fat, 0 cholesterol, 250 mg sodium, 22 g carbs (4 g fiber), 3 g protein.
Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat
1 cup fresh or frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Curry Dressing:
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp honey
2 tsp Dijon mustard
1 tsp curry powder
1/4 tsp salt
1/8 tsp pepper
In a large salad bowl, toss together the spinach, berries, onion, and pecans.
In a jar with a seal-tight lid, combine the dressing ingredients; shake well. Pour dressing over the salad and toss to coat. Serve immediately.
Yield: 4 servings
Per serving of 1 1/2 cups: 141 calories, 6 g (1 g sat) fat, 0 cholesterol, 250 mg sodium, 22 g carbs (4 g fiber), 3 g protein.
Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat
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