Spinach salad

Preparation time: 15 minutes

 

3/4 cup sun-dried tomatoes
1 1/2 cups hot water
1 small cucumber, thinly sliced
6 cups fresh spinach, torn into bite-size pieces
1 small red onion, sliced and separated into rings
1 cup sliced fresh mushrooms
Bottled light creamy Italian salad dressing

Combine tomatoes and hot water in a small bowl; let stand 15 minutes to soften. Meanwhile, combine cucumber, spinach, onion, and mushrooms; toss gently. Drain tomatoes and chop, add to spinach mixture and toss again. Arrange salad evenly on 6 salad plates. Drizzle 2 tablespoons dressing over each plate.

Yield: 9 cups
Serving Size: 1 1/2 cups

Nutrition Facts

Per Serving:
  Calories: 78
  Carbohydrate: 11 g
  Protein: 3 g
  Fat: 3 g
  Saturated fat: <1 g
  Sodium: 423 mg
  Fiber: 3 g
  Exchanges per serving: 2 vegetable, 1/2 fat
  Carbohydrate choices: 1

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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