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Spinach Salad Recipe

WebMD Recipe from the WebMD Weight Loss Clinic

Ingredients:

2 cups Roma tomatoes, chopped
1 red or yellow bell pepper, seeded and finely chopped
15 oz can red kidney beans, rinsed and drained (1 3/4 cup)
6 green onions, sliced or chopped
6 oz artichoke hearts, bottled in water
2 1/4 oz can sliced ripe olives, drained (optional)
1 cup fresh basil leaves, washed, patted dry (tear large leaves in half)
10 cups fresh spinach leaves, washed, patted dry (tear large leaves in half)
3 tablespoons grated parmesan cheese
5 strips Louis Rich® Less Fat Turkey Bacon, cooked over low heat until crisp, then crumbled
Balsamic Dijon Dressing:
- 1/4 cup balsamic vinegar (or red wine vinegar)
- 1 tablespoon honey
-2 tablespoons low fat or light mayonnaise
- 1 1/2 teaspoons Dijon-style mustard
- 1 tablespoon olive oil
- 1/2 teaspoons pepper
- 1 large or 2 small garlic cloves, pressed or minced

Preparation:

1. In bowl, toss tomatoes, bell pepper, beans, onions, artichoke hearts, and olives if desired. Refrigerate until needed.
2. In small food processor, blender, or by whisking in a bowl, combine dressing ingredients and blend until smooth. Refrigerate until needed.
3. Right before serving, toss tomato-bean mixture with basil and spinach leaves. Drizzle with dressing (you may want to reserve a small amount of dressing for individual differences -- they can always add more). Sprinkle parmesan cheese and turkey bits over the top.

Yield:

5 servings

Nutritional Information:

Per serving: 229 calories, 12.5 g protein, 31.5 g carbohydrate, 7.5 g fat (1.9 g saturated fat), 15.5 mg cholesterol, 12 g fiber, 558 mg sodium. Calories from fat: 28%.

Edited on February 14, 2006