| 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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