Free Recipe Spinach Salad
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Spinach Salad Recipe
3/4 c Raw spinach;
1 c Bean sprouts; fresh
->OR<-
1 c Canned bean sprouts; drianed
8-1/2 oz 1(cn) water chestnuts;
-drained sliced
2 md Eggs; hard-cooked
1 c Miracle red french ;
-dressing(see Index)
1 tb Vegetable oil;
Spinach Salad Preparation
Clean and wash spinach, remove and discard stems, and tear leaves into bite-sized pieces. Pat spinach dry with paper towels and put in a large salad bowl. Spread a layer of bean sprouts, then a layer a layer of water chestnuts, over spinach. Slice eggs and distribute over salad. Cover salad with a damp paper towel and refrigerate to chill salad. Meanwhile, add sweetener and vegetable oil to chill salad. Meanwhile, add sweetener and vegetable oil to Miracle Red French Dressing; mix well. Pour dressing over salad and toss immediately before serving. Food Exchange per serving: 1 FOOD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 56; CHO: 6g; PRO: 3g; FAT: 3g; SOD: 188mg; CHO: 55mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O”Brion and Meal Master diabetic
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Spinach Salad?
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