Spinach Salad with Apricots

2 Reviews
100% would make this recipe again

Baby spinach, dried apricots and walnuts dressed with a slightly sweet vinaigrette.

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Soaking : 20 min Preparation : 10 min
180 calories/serving

Ingredients

6 dried apricots 4 tbsp
2 tbsp water 1 fl.oz
5 cups baby spinach 2.9 oz
2 tbsp canola oil 1 fl.oz
1/2 tbsp apple cider vinegar 0.3 fl.oz
1/2 tsp honey 0.2 oz
1 pinch salt [optional]
ground pepper to taste [optional]
1/4 cup walnuts [optional] 0.9 oz

Method

  1. In a small bowl, macerate the apricots in water for at least 20 min. Drain the apricots, slice them into bite size pieces and put them in a salad bowl.
  2. Wash the baby spinach and spin dry, then add it to the salad bowl. Set aside.
  3. Mix the oil, vinegar, honey, salt and pepper. Beat the mixture using a fork until well emulsified. Pour the vinaigrette over the spinach and apricots then tossgently. Add the walnuts (optional) and serve.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

180

Fat

14 g

22 %

Saturated 1 g
+ Trans 0.3 g

7 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

15 g

5 %

Fibre

2 g

8 %

Sugars

12 g

Net Carbs

13 g

Protein

2 g

Vitamin A

63 %

Vitamin C

14 %

Calcium

4 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Manganese, Potassium
Source of  :
Copper, Fibre, Iron, Magnesium, Omega-3, Omega-6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 0
Fats 4 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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