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Spinach salad with strawberries

Preparation time: 15 minutes
Refrigeration time: at least 4 hours

 

1/4 cup canola oil
2 tablespoons salad vinegar
1 tablespoon granulated sugar
2 tablespoons chopped green onion
Dash of black pepper
Dash of Tabasco sauce
2 tablespoons sesame seeds
1 package (12 ounces) fresh washed spinach
1 pint strawberries, sliced

Combine oil, vinegar, sugar, onion, pepper, and Tabasco sauce in a tightly covered container. Shake until sugar is dissolved. Refrigerate dressing at least 4 hours to blend flavors. Preheat oven to 350°F. Toast sesame seeds on a cookie sheet or pie plate for about 10 minutes, stirring once or twice until golden brown. Remove from oven and cool. When ready to serve, tear spinach into bite-size pieces and place in a large salad bowl. Add toasted sesame seeds. Toss with chilled dressing. Gently stir in sliced strawberries.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 48
  Carbohydrate: 7 g
  Protein: 2 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 36 mg
  Fiber: 2 g
  Exchanges per serving: 1 vegetable, 1/2 fat
  Carbohydrate choices: 0

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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