Spinach Salad with Strawberries (Diabetic)


1/4 cup canola oil
2 tablespoons salad vinegar
1 tablespoon granulated sugar
2 tablespoons chopped green onion
Dash of black pepper
Dash of Tabasco sauce
2 tablespoons sesame seeds
1 package (12 ounces) fresh washed spinach
1 pint strawberries, sliced


Combine oil, vinegar, sugar, onion, pepper, and Tabasco sauce in a tightly covered container. Shake until sugar is dissolved. Refrigerate dressing at least 4 hours to blend flavors. Preheat oven to 350°F. Toast sesame seeds on a cookie sheet or pie plate for about 10 minutes, stirring once or twice until golden brown. Remove from oven and cool. When ready to serve, tear spinach into bite-size pieces and place in a large salad bowl. Add toasted sesame seeds. Toss with chilled dressing. Gently stir in sliced strawberries.

Yield: 8 cups.

Helpful Hints:

Preparation time: 15 minutes.
Chilling time: at least 4 hours.
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 48
Carbohydrates: 7 g
Protein: 2 g
Fat: 2 g
Saturated Fat: <1 g
Sodium: 36 mg
Fiber: 2 g

Exchanges per serving:
1 vegetable, 1/2 fat.

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