Spinach Salad II Recipe - Cooking Index
Spinach Salad II Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Raw spinach |
| 1 cup | 160g / 5.6oz | Fresh bean sprouts |
| = (may use drained canned bean sprouts) | ||
| 1 | Water chestnuts - (8 1/2 oz) | |
| 2 | Eggs - hard-cooked (medium) | |
| 1 cup | 237ml | Miracle Red "French" Dressing - (see recipe) |
| Sugar substitute equal to 3 tspns sugar | ||
| 1 tablespoon | 15ml | Vegetable oil |
Drain and slice water chestnuts. Clean and wash spinach, remove and discard stems, and tear leaves into bite-sized pieces. Pat spinach dry with paper towels and put in a large salad bowl.
Spread a layer of bean sprouts, then a layer of water chestnuts, over spinach. Slice eggs and distribute over salad. Cover salad with a damp paper towel and refrigerate to chill salad.
Meanwhile, add sweetener and vegetable oil to Miracle Red "French" Dressing; mix well. Pour dressing over salad and toss immediately before serving.
This recipe yields 10 servings. Serving size: 1 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
Nutrition Facts: Carbohydrates 6g; Protein 3g; Fat 3g; Calories 56; Fiber 1.4g; Sodium 188mg; Cholesterol 55mg.
Note: Low-sodium diets: Modify Miracle Red "French" Dressing as directed.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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