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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: Wash spinach thoroughly and trim off tough stems. Spin or pat dry.
Mix remaining ingredients together and toss with spinch.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL:
71; CHO: Omg; CAR: 5g; PRO: 3g; SOD: 217mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought you and yours via Nancy O'Brion and her Meal-Master
Ingredients:
1 Pound(s) Spinach; fresh
1 Cup(s) Mushrooms; sliced
1 Tablespoon(s) Low-sodium soy sauce;
1 Tablespoon(s) Round dumpling skins *
1 Tablespoon(s) Walnut oil;
1 Tablespoon(s) Toasted Sesame seeds; |
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