Best Spinach And Green Apple Salad Diabetic Recipes

Spinach and Green Apple Salad image

Provided by Ellie Krieger

Time 10m

Yield 4 servings, serving size is 2 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 Granny Smith apple
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

Steps:

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

Green Apple Spinach Salad image

Provided by Liza at Food.com

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag spinach
1 granny smith apple, chopped
1/2 cup toasted slivered almonds
1/2 cup blue cheese, crumbled
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons Dijon mustard
1 garlic clove, minced

Steps:

Place spinach, apple, almond and blue cheese in salad bowl.
To make dressing, combine oil, vinegar, soy sauce, honey and dijon and garlic in a food processor (or shake in a jar like i do) and emulsify.
Pour over greens and toss.

Nutrition Facts : Calories 451.9, Fat 39.4, SaturatedFat 7.5, Cholesterol 12.7, Sodium 663.7, Carbohydrate 19, Fiber 5.5, Sugar 10.3, Protein 10.7

Spinach and Green Apple Salad, Diabetic image

Provided by Annacia

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup walnut pieces
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt & freshly ground black pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 granny smith apple

Steps:

1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes.
In a small bowl whisk together the oil, vinegar and mustard.
Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks.
Sprinkle a quarter of the apple pieces on top of each salad.
Follow with the walnut pieces.
Serve immediately.