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