Spring has Sprung! Jump in with Plenty of Veggies

Here is our March receipe of the month!  This Spring, try this Strawberry and Spinach Salad with  plenty of veggies, fiber-rich strawberries and heart healthy unsaturated fats from canola oil and almonds.



1 (10 to 12 oz) package baby spinach, washed and dried

1/3 cup sliced almonds, toasted

1 quart strawberries, hulled and quartered

1 whole cucumber, peeled, seeded, and finely diced


Juice of half a lemon (2 tablespoons)

1 tablespoon white wine vinegar

2 tablespoons Splenda or artificial sweetener equivalent to 2 T of sugar

1 tablespoon canola oil

1 teaspoon poppy seeds


Directions: In a large salad bowl, toss together the spinach, almonds, strawberries, and cucumber. In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sweetener, oil, and poppy seeds. Whisk in the glass dish or shake if using a jar. Dress the salad right before serving.  Makes 10 servings.

Nutritional Information: Per serving (1 ½ cup): 100 calories, 4g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 55 mg sodium, 12g carbohydrates, 4 g fiber, 3 g protein.




Source: Modified from Diabetic Living


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