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This lively salad is packed with brain boosters! Straight from our Test Kitchen, the spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 2-1/2 cups equals 210 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 175 mg sodium, 24 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 fruit.
Originally published as Spinach Salad with Curry Dressing in Cooking for 2 Winter 2007, p54
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Reviewed on Jan. 29, 2011 by keverwann
We really liked the salad ingredients combination, but used 1/8th a small onion because we don't really like raw onion flavor.The dressing didn't taste good by itself, but tasted much better combined with the salad flavors. We think a poppy seed dressing would also be excellent with this salad.Toasting the pecans is a step you really shouldn't leave out. They tasted SO much better toasted. It was pretty essential to the flavor combo.
We really liked the salad ingredients combination, but used 1/8th a small onion because we don't really like raw onion flavor.
The dressing didn't taste good by itself, but tasted much better combined with the salad flavors. We think a poppy seed dressing would also be excellent with this salad.
Toasting the pecans is a step you really shouldn't leave out. They tasted SO much better toasted. It was pretty essential to the flavor combo.
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