| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | French | Diabetic, Side dishes, Vegetables | 10 | Nice folks |
INGREDIENTS
| 3/4 | c | Raw spinach; |
| 1 | c | Bean sprouts; fresh >OR<- |
| 1 | c | Canned bean sprouts; drianed |
| 8 1/2 | oz | 1(cn) water chestnuts; drained sliced |
| 2 | md | Eggs; hard-cooked |
| 1 | c | Miracle red "french"; dressing(see Index) |
| 1 | tb | Vegetable oil; |
INSTRUCTIONS
Clean and wash spinach, remove and discard stems, and tear leaves into bite-sized pieces. Pat spinach dry with paper towels and put in a large salad bowl. Spread a layer of bean sprouts, then a layer a layer of water chestnuts, over spinach. Slice eggs and distribute over salad. Cover salad with a damp paper towel and refrigerate to chill salad. Meanwhile, add sweetener and vegetable oil to chill salad. Meanwhile, add sweetener and vegetable oil to Miracle Red "French" Dressing; mix well. Pour dressing over salad and toss immediately before serving. Food Exchange per serving: 1 FOOD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 56; CHO: 6g; PRO: 3g; FAT: 3g; SOD: 188mg; CHO: 55mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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