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Sweet-Sour Spinach Salad Recipe

Sweet-Sour Spinach Salad Recipe photo by Taste of Home

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The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. "When I tasted this tangy salad at a cookout, I immediately asked for the recipe," she writes from Bel Air, Maryland. "Even after I pared it down and added veggies, it was still a hit!"

This recipe is:

Healthy

Quick

Diabetic Friendly

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Sweet-Sour Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 package (10 ounces) fresh spinach, torn
1 can (8 ounces) sliced water chestnuts, drained and halved
1/2 cup thinly sliced yellow summer squash
1/2 cup sliced fresh mushrooms
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup chopped onion
2 tablespoons sugar
2 tablespoons canola oil
2 tablespoons ketchup
1 tablespoon water
1 tablespoon cider vinegar
1 garlic clove, minced
1/4 teaspoon salt
3 bacon strips, cooked and crumbled

Directions

In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion.
In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 133 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 247 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Sweet-Sour Spinach Salad in Light & Tasty June/July 2006, p36

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Sweet-Sour Spinach Salad

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(1-1) of 1 reviews

Reviewed on Sep. 24, 2009 by pammerkay

This salad is great. I take it to church functions all the time. Everyone loves it and always asks for the recipe. I do substitute Splenda for the sugar and substitute almonds or walnuts for the bacon. To make it a meal--add beans.