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Fresh Spinach and Strawberry Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

Strawberry, red onion, and baby spinach salad with a sweet-sour dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 63.4
Total Carbs 9.5 g
Dietary Fiber 2.4 g
Sugars 2.8 g
Total Fat 3.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 56.8 mg
Protein 1.2 g
Sodium 97.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits
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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10 oz  fresh baby spinach
1 each  red onion
1 cup  fresh sliced strawberries

2 tbsp  sugar free red raspberry jam
2 tbsp  light mayonnaise
1 tbsp  olive oil
1 tsp  Mustard, deli
2 tbsp  cold water
2 each  medium garlic cloves
2 tsp  sweetener (sugar substitute)
1 pinch  salt and pepper
0.125 cup  slivered almonds
  1. Wash spinach carefully to remove sandy residue. Trim any tough ends.
  2. Dry thoroughly.(A salad spinner with expedite this process.) If any water is left on the leaves, the salad will wilt very quickly. Place dry spinach in a bowl. Add onion and strawberries.
  3. Mix the dressing ingredients together in a glass or dressing jar. (If using jam, melt in microwave until soft and add the rest of the ingredients.) Shake well.
  4. Pour dressing on salad. Toss and garnish with almonds.

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