Spinach Salad With Red Potatoes


Classifications: Salads

Qty Measure Ingredient


1 10 oz package fresh spinach, torn

3 small red potatoes, cooked and diced

2 hard-cooked eggs, chopped

1/2 cup sliced fresh mushrooms

2 bacon strips, diced

1/4 cup red onion, chopped

1/2 teaspoon cornstarch

1/4 cup apple juice

2 tablespoons cider vinegar

artificial swee equivalent to 2 teaspoons sugar

1/8 teaspoon pepper

Instructions: In a salad bowl, combine spinach, potatoes, eggs and mushrooms. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly. Pour over spinach mixture. Add bacon and toss. serve immediately.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1 vegetable, 1/2 meat; also, 60 calories, 109 mg sodium, 56 mg cholesterol, 6 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 8

Food Exchanges: