spinach salad with creamy carrot dressing

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* Exported from MasterCook *

 

Spinach Salad with Creamy Carrot Dressing

 

Recipe By :UC Berkeley Wellness Newsletter

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup walnuts

1/3 cup carrot juice

1/3 cup plain nonfat yogurt

1 tablespoon fresh lemon juice

1 teaspoon cumin

1/4 teaspoon salt

8 cups fresh spinach -- (packed)

15 1/2 ounces canned chickpeas -- rinsed

2 cups grape tomatoes -- halved

 

1 Preheat oven to 350F. Toast the walnuts until crisp and fragrant, about 7

minutes. When cool enough to handle, coarsely chop.

 

2 In a large bowl, whisk together the carrot juice, yogurt, lemon juice, cumin,

and salt.

 

3 Add the spinach, chick-peas and tomatoes and toss to combine. Add the walnuts,

toss and serve.

 

Makes 4 servings

 

Nutrition Information (per serving)

calories 300 * total fat 11g * saturated fat 1.2g * cholesterol 0 mg *

carbohydrate 39g * dietary fiber 17g * sodium 653 mg * protein 20 mg

 

 

Source:

" Wellness Recipes: Simply Healthy Cooking UC Berkeley "

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Per Serving (excluding unknown items): 311 Calories; 11g Fat (30.6% calories

from fat); 15g Protein; 42g Carbohydrate; 7g Dietary Fiber; trace Cholesterol;

217mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

 

NOTES : This is an amazingly nutritious salad, packed with B vitamins, minerals,

and fiber galore. Walnuts are among the best sources of the heart-healthy fat

called alpha-linolenic acid.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2557