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Diabetes Forecast

The Healthy Living Magazine

Greens and Pecan Salad With Creamy Mustard Dressing

Per Serving

Greens and Pecan Salad With Creamy Mustard Dressing

Makes: 8
Serving Size: 1 cup salad, 1 Tbsp. dressing
Calories 135
Fat 11 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 2 g
Sugars 6 g
Cholesterol 5 mg
Sodium 185 mg (without added salt)
Protein 2 g
Choices: Carbohydrate 0.5, Fat 2
  • Makes: 8
  • Serving Size: 1 cup salad, 1 Tbsp. dressing
  • Preparation Time: 25 minutes
  • Cooking Time: 3 minutes

Ingredients

Salad
2 slices turkey bacon
8 cups baby spinach leaves
1/2 large red onion, thinly sliced
1/3 cup toasted whole pecans
1/3 cup dried cranberrie
Creamy Mustard Dressing
1/4 cup white wine vinegar
2 tsp. sugar
2 Tbsp. Dijon mustard
1/4 cup canola oil
2 Tbsp. nonfat mayonnaise
Salt and pepper to taste

Directions

  1. Cook the bacon slices in a small skillet over medium heat for about one and a half minutes per side, until crisp. Remove from the pan and chop into small pieces. Set aside.
  2. On a platter or in a serving bowl, set out the spinach. Top with the red onion slices, pecans, and cranberries. Sprinkle with bacon.
  3. To prepare the dressing: In a small bowl, whisk together the vinegar, sugar, and mustard. Slowly add in the oil and whisk well. Add in the mayonnaise and salt and pepper to taste. Pour the dressing over the salad.
 
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