By Mayo Health center Workers

Dietitian’s tip:

This selfmade salad dressing is flavorful while being low in energy.

To form this plant based fully, employ maple syrup as a replacement of honey.

Number of servings

Serves 4

Substances

    Salad:

  1. 4 packed cups torn new spinach
  2. 1 cup sliced new strawberries
  3. 1 cup new or frozen blueberries
  4. 1 tiny sweet onion, sliced
  5. 1/4 cup chopped pecans, toasted
  6. Salad dressing:

  7. 2 tablespoons white wine vinegar, or cider vinegar
  8. 2 tablespoons balsamic vinegar
  9. 2 tablespoons honey
  10. 2 teaspoons Dijon mustard
  11. 1 teaspoon curry powder (now not main)
  12. 1/8 teaspoon pepper

Instructions

In a neat salad bowl, toss collectively spinach, strawberries, blueberries, onion and pecans.

In a jar with a factual-fitting lid, combine dressing substances. Shake properly. Pour over salad and toss to coat. Encourage without extend.

Dietary prognosis per serving

Serving dimension: 1 1/2 cups

  • Total carbohydrate 25 g
  • Dietary fiber 4 g
  • Sodium 198 mg
  • Saturated paunchy 0.5 g
  • Total paunchy 5 g
  • Trans paunchy 0 g
  • Cholesterol 0 mg
  • Protein 4 g
  • Monounsaturated paunchy 3 g
  • Calories 158
  • Potassium 171 mg
  • Total sugars 19 g
  • Added sugars 9 g

Diabetes Meal Idea Picks

  • Fats 1
  • Fruits 1
  • Nonstarchy vegetables 1
  • Sweets, cakes and other carbohydrates 1/2

This recipe is one of 400 recipes composed in the “Fix-It and Revel in-It! Wholesome Cookbook” published by Just right Books.

July 29, 2022