Diabetic Cooking

Spinach Salad with Beets



  • 6 cups (6 ounces) packed baby spinach or torn spinach leaves
  • 1 cup canned pickled julienned beets, drained
  • 1/4 cup thinly sliced red onion, separated into rings
  • 1/4 cup fat-free croutons
  • 1/3 cup low-fat raspberry vinaigrette salad dressing
  • 1/4 cup real bacon bits
  • Black pepper (optional)


Combine spinach, beets, onion, and croutons in large bowl. Add dressing; toss to coat.

Divide evenly among 4 serving plates. Sprinkle with bacon bits and pepper, if desired.

Yield: 4 servings.

Serving size: 2 cups.

Nutrition Facts Per Serving:
Calories: 80 calories, Carbohydrates: 9 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 740 mg, Fiber: 2 g

Exchanges per serving: 1/2 Fat, 2 Vegetable.

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