Diabetes Recipes
Red, White & Bleu Spinach Salad
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Nutrition Facts
Makes: 4 Serving(s)
Amount Per Serving
Calories: 380
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 20mg
Sodium: 630mg
Total Carbohyrdates: 41g
Dietary Fiber: 3g
Sugars: 12g
Protein: 15g
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About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 4 Serving(s)
What you'll need
- 1 can (15 oz) of chickpeas (garbanzo beans), rinsed and drained well
- 2 tsp. olive oil
- 1/8 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. freshly ground black pepper
- 1 pkg. fresh baby spinach, thoroughly washed (10-oz)
- 1 large red delicious apple, thinly sliced
- 1 cup freshly slice white button mushrooms
- 3 oz crumbled bleu cheese
Instructions
- Step 1
Preheat oven to 350 degrees. - Step 2
Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack for 20 minutes. - Step 3
Whisk together 1/8 cup olive oil, vinegar and next 3 ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat. - Step 4
Hint: To decrease sodium, use beans that you have cooked from dry and do not add salt.
Diabetic Exchanges
- Starch: 1
- Fruit: 1/2
- Non-Starchy Vegetables: 1
- Fat: 3
- Meat/Meat Substitutes: Lean: 1
- Carbohydrate: 1
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