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Spinach and Sesame Salad
Source: dLife

This delicious variation on spinach salad with sesame seeds, sesame paste and oil.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 44.9
Total Carbs 3.3 g
Dietary Fiber 0.9 g
Sugars 1.2 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Unsaturated Fat 1.0 g
Potassium 199.4 mg
Protein 2.2 g
Sodium 155.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  low sodium chicken broth
1 tbsp  sesame seeds
1 tbsp  tahini
1 tsp  toasted sesame oil
1 1/2 tbsp  low sodium soy sauce
1 tbsp  fresh lemon juice
1 tsp  fresh ginger root
1 lb  fresh spinach leaves
0 1/4 lb  fresh mushroom slices
1 each  large tomato
0.125 tsp  salt
1 pinch  black pepper
  1. In small saucepan, bring broth to boil, reducing to 2 tablespoons (approximately 7 minutes).
  2. While broth is reducing, toast sesame seeds in small heavy bottomed skillet over medium low heat approximately 3 minutes, or until golden brown. Set aside.
  3. In small bowl, whisk tahini and sesame oil.
  4. Add reduced broth, soy sauce, lemon juice, and ginger. Whisk to combine.
  5. In large salad bowl, combine spinach, mushrooms, and tomato.
  6. Add dressing, salt and pepper, to taste, and toss well. Scatter toasted sesame seeds over salad and serve.

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