Fresh Spinach and Strawberry Salad
(makes 6 servings)
|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|
|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|