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Spinach Salad IngredientsSpinach Salad

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension

July 7, 2013

 

Yield

Makes 4 servings

 

Dressing:

  • 2 Tbsp. olive oil
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. chopped fresh parsley
  • 1 tsp. lemon juice
  • 2 packages artificial sweetener

 

Salad:

  • 2 cups cooked bowtie or rotini noodles
  • 2 cups torn raw spinach
  • cup sliced celery
  • cup sliced green onions
  • 1 medium tomato or 1 cup cherry tomatoes
  • 1 cup seedless grapes
  • cup raw snow peas
  • shrimp or 8 oz. grilled chicken breast

 

Directions

  1. Cook noodles according to package directions, but do not add salt to water. Drain, rinse, and cool.
  2. Place all dressing ingredients in pint jar, close with lid, and shake well.  Place torn fresh spinach in large bowl. Chop celery and green onions. Slice fresh tomato into small wedges or cut cherry tomatoes into halves. 
  3. Wash grapes and snow peas and add all to salad bowl. 
  4. If using fresh or frozen shrimp, remove peels and veins. If using chicken, cut into bite-size pieces using separate cutting board. Add to salad bowl.  Place drained and cooled pasta in salad bowl.
  5. Shake dressing well and pour over salad. Toss with salad tongs or 2 large spoons.

Nutrition information:
Calories: 276
Sodium: 85 mg
Carbohydrate: 32 g
Protein: 18 g
Fat: 8.5 g

Source: Eat Well, Be Well with Diabetes, University of Missouri Extension

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Friday, October 11, 2013