Red Cabbage and Baby Spinach Salad
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(makes 4 servings)
| 1 | tablespoon (5 g) pine nuts |
| 2 | ounces (60 g) low salt and low fat baked ham |
| 1 1/2 | tablespoons (22.5 ml) balsamic vinegar |
| 1/2 | teaspoon (2.5ml) Dijon mustard |
| 1/8 | teaspoon (0.6 ml) garlic powder |
| 1/8 | teaspoon (0.6 ml) sugar |
| 1/8 | teaspoon (o.6 ml) salt (optional) |
| 10 | ounces (233 g) shredded red cabbage |
| 10 | ounces (233 g) baby spinach, any tough stem removed |
- Toast the pine nuts and set aside.
- Finely chop the ham. Place in a salad bowl.
- In a small bowl combine the balsamic vinegar, mustard, garlic, sugar, and salt (if using).
- Place the cabbage and spinach over the ham in the salad bowl. Toss with the dressing and top with pine nuts.
| Per serving: | 69 calories (23% calories from fat), 6 g protein, 2 g total fat (0.4 g saturated fat), 9 g carbohydrates, 3 g dietary fiber, 6 mg cholesterol, 198 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable), 1/2 fat |
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