Fresh Spinach and Strawberry Salad
(makes 6 servings)
| Dressing |
| 3 | tablespoons (45 ml) red wine vinegar |
| 3 | tablespoons (45 ml) sparkling mineral water |
| 3 | tablespoons (45 ml) canola oil |
| 1 | teaspoon (5 ml) poppy seeds |
| 1/4 | teaspoon (1.25 ml) Worcestershire sauce |
| 1/4 | teaspoon (1.25 ml) paprika |
| Salad |
| 1 | pound (480 g) fresh spinach, well rinsed, tough stems discarded and leaves torn into bite-size pieces |
| 1 | small red onion, 3 ounces (90 g), thinly sliced |
| 2 | ounces (60 g) fresh bean sprouts, rinsed and drained |
| 12 | fresh strawberries, hulled and sliced |
- In a small bowl, whisk together the dressing ingredients until well combined.
- In a large salad bowl, combine spinach, onion, and bean sprouts. Drizzle with dressing and toss to evenly coat.
- Arrange salads on individual plates and top each serving with some of the sliced berries.
| Per serving: | 95 calories (63% calories from fat), 3 g protein, 7 g total fat (0.6 g saturated fat), 7 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 64 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable), 1 1/2 fat |
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