FRESH SPINACH SALAD
Diabetic Exchange: 3 vegetables and 1/2 fat
Equipment
- Salad Spinner
Ingredients
- 10 Ounce Spinach Fresh
- 1 Cup Sprouts Beans or Alfalfa
- 4 Slices Bacon Crispy Cooked, Crumbled, Drained
- 1/4 Cup Olives Black or Green, Sliced
- 4 Tbsp Parmesean Cheese Fat-free
- 2 Tsp Croutons
- 1/2 Cup Carrots Sticks
- 1/2 Cup Cucumbers Peeled & Diced
- 1 Pinch Pepper To Taste
Instructions
Prepping
- Place bacon in a pan and cook to a crispy texture while prepping vegetables. Slice olives and set aside. Tear spinach into bite-size pieces. Peel cucumber and dice into small 1/2 bite size pieces. Wash spinach, carrots and cucumbers in salad spinner and spin excess water off of vegetables. After bacon has cooled, take a pair of kitchen scissors and cut into small 1/4 bite size pieces.
Assemble
- Place washed and cut vegetables in a large bowl. Sprinkle bacon crumbles, spouts, and olives on top of the salad and toss. Sprinkle with lemon juice, Parmesan, and pepper and toss to coat well. Top with croutons. If monitoring sodium intake omit olives. May substitute croutons for homemade melba toast (see recipe)
Notes
* Nutrition information is estimated based on the ingredients, cooking instructions and each recipe. Intended for informational purposes only. Please note that nutrition details may vary based on preparation, origin and freshness of ingredients. Please consult with your doctor if you have any concerns with ingredients or nutritional information.
Serving Size=1 Cup
Total Fat=3g
Saturated Fat=less than 1g
Cholesterol=0mg
Fiber=2.4g
Calories=125
Carbohydrates=7
Protein=4g
Sodium=303mg