Diabetic Cooking

Spinach Salad with Strawberries

Preparation time: 15 minutes. Chilling 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 calories, 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.