Diabetes & Endocrinology Associates, P.C. Diabetes & Endocrinology Associates, P.C.
Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Spinach-Berry Salad
*posted 07/10/2012

1/3 c almonds, slivered
4 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
2 ½ T extra virgin olive oil
Salt and pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 2
Number of Servings: 4

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Nutritional Info
Amount per Serving
Servings Per Recipe: 4
Amount Per Serving
Calories: 145
Total Fat: 12 g
Cholesterol: 0 mg
Sodium: 50 mg
Total Carbs: 6 g
Dietary Fiber: 2 g
Protein: 3 g

Recipes adapted from sparkrecipes.com


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