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BellaOnline's Diabetes Editor

Spinach and Pear Salad Recipe

Yield: 6 servings


- 1 (10 ounce) package spinach, stems removed, washed well and torn(frozen or canned)
- 2 pears, cored and cut into bite-size cubes
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup bottled non-fat raspberry vinaigrette
- 1/2 cup coarsely chopped toasted almonds


Preheat the oven to 350 degrees F. Place nuts on a cookie
sheet in a single layer. Bake for ten minutes or until lightly
browned. Remove from oven and cool completely before using.

In a large bowl, combine spinach, pears, walnuts, and toss gently. Pour dressing over salad, tossing to coat.
Serve immediately.

Diabetic Exchanges: 1/2 Fruit, 1 Vegetable, 1 Fat, 1/2 High Fat Meat


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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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