Summer Salad Recipe
“This is a great meal by itself or equally refreshing as a side salad,” says Kristin Scharf of Portage, Indiana. Tart cranberries and dressing, tangy feta and crunchy pine nuts create an attractive blend.
- 1 cup fresh baby spinach
- 1 cup torn leaf lettuce
- 1/4 cup crumbled feta cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pine nuts
- 2 tablespoons prepared reduced-fat red wine vinaigrette
- 1. In a small serving bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 2 servings.
1 cup equals 112 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 315 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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