Red Cabbage and Spinach Salad with Balsamic Vinaigrette

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Red Cabbage and Spinach Salad with Balsamic Vinaigrette

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Salad Dressing Salads and slaw

 

Amount Measure Ingredient -- Preparation Method

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Vinaigrette

1/4 cup balsamic vinegar

1/4 cup fat-free less sodim vegetable broth

1 tablespoon frozen orange juice concentrate

1 1/2 teaspoons sugar

2 teaspoons extra virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 clove garlic -- minced

Salad

6 cups red cabbage, about 1 pound -- coarsely chopped

5 cups spinach leaves, about 8 ounces -- thinly sliced

2 small beets -- peeled and shredded

 

To prepare vinaigrette, combine first 9 ingredients ,stirring with a whisk.

 

To prepare salad, combine cabbage, spinach, onion and beets in a large bowl.

Drizzle with vinagrette; toss gently to coat. Serveimmediately

 

Source:

" Cooking Light August 2004 "

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Per Serving (excluding unknown items): 28 Calories; 1g Fat (36.2% calories

from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : This colorful sald is best when you toss the beets in just before

serving. The vinagrette will keep for up to a week in the refrgerator, so

double the ingredients, combine in a jar and store the extra half for a

salad later in the week.

 

Per serving: Calories 51 fat 1.5g [sat 0.2g mono 0.9g, poly 0.2g,]

protien 2.1g, carb 8.8g; fiber 2.6g; chol 0mg; iron 1.3mg; sodium

222mg; calc 63mg

 

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