Spinach Salad with Orange Poppyseed Vinaigrette

This fruity spinach salad is a wonderful summertime treat that’s perfect with any meal – brunch, lunch or dinner. The orange poppyseed vinaigrette is tantalizingly light and tangy over antioxidant-rich spinach leaves.

Ingredients:

• ¼ cup orange juice
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon olive oil
• 1 teaspoon grated orange peel
• 1 teaspoon poppy seeds
• ¼ teaspoon salt
• 9 cups washed and torn spinach leaves
• 1 can (15 ounces) chilled mandarin orange segments, drained
• 1-1/2 cups fresh sliced mushrooms
• 1 small red onion, sliced and separated into rings
• 3 cooked egg whites, coarsely chopped

Directions:

1. To prepare vinaigrette, combine orange juice, red wine vinegar, sugar, olive oil, orange peel, poppyseeds and salt in small bowl until well blended; set aside.

2. To prepare salad, combine spinach, orange segments, mushrooms, onion and egg whites in large serving bowl. Just before serving, pour vinaigrette over spinach mixture; toss to coat. Serve immediately. Makes 6 servings.

Nutritional Information:

Serving Size: 2 1/2 cups salad mixture with 1 tblsp plus 2 tsp vinaigrette

• Calories = 106
• Total Fat = 3 g
• Saturated Fat = <1 g
• Carbohydrate = 17 g
• Protein = 5 g
• Sodium = 196 mg
• Fiber = 3 g

Dietary Exchange:

• Vegetable = 3
• Fat = ½

Source: http://www.diabeticcooking.com