Wilted Spinach Salad (Diabetic)
- 8 cups lightly packed spinach leaves,
torn into bite-size pieces
3 small red potatoes, unpeeled, cooked, sliced
1/2 cup sliced mushrooms
2 slices bacon
1/4 cup finely chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2 teaspoon Equal® for Recipes or 2 packets Equal®
sweetener or 11/2 tablespoons Equal® Spoonful™
1 to 2 hard-cooked eggs, chopped or quartered
Salt and pepper, to taste
- Combine spinach, potatoes, and mushrooms
in salad bowl. Cook bacon until crisp in small skillet; drain
well, crumble and reserve. Discard all but 1 tablespoon bacon
fat in skillet; cook onion in fat until tender, 2 to 3 minutes.
- Mix cornstarch, apple juice and vinegar;
add to skillet and heat to boiling. Boil, stirring constantly,
until slightly thickened, about 1 minute. Remove from heat. Stir
in Equal®.
- Pour hot dressing over spinach mixture
and toss; add hard-cooked egg and reserved bacon and toss. Season
to taste with salt and pepper.
Makes 4 servings.
Tips:
Packaged salad spinach is prewashed and ready to use. Mushrooms
can be easily sliced with an egg slicer.
Nutrition Information Per Serving: 165 cal., 7 g pro., 21 g carbo., 7 g fat, 59 mg
chol., 178 mg sodium.
Food Exchanges:
2 vegetable, 1/2 bread, 1 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
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