Title: Spinach Salad
Categories: Diabetic, Side dishes, Vegetables
Yield: 10 Nice folks

3/4 c Raw spinach;
1 c Bean sprouts; fresh
->OR<-
1 c Canned bean sprouts; drianed
8 1/2 oz 1(cn) water chestnuts;
-drained sliced
2 md Eggs; hard-cooked
1 c Miracle red "french";
-dressing(see Index)
1 tb Vegetable oil;

Clean and wash spinach, remove and discard stems, and tear leaves into
bite-sized pieces. Pat spinach dry with paper towels and put in a
large salad bowl. Spread a layer of bean sprouts, then a layer a
layer of water chestnuts, over spinach. Slice eggs and distribute
over salad. Cover salad with a damp paper towel and refrigerate to
chill salad. Meanwhile, add sweetener and vegetable oil to chill
salad. Meanwhile, add sweetener and vegetable oil to Miracle Red
"French" Dressing; mix well. Pour dressing over salad and toss
immediately before serving.

Food Exchange per serving: 1 FOOD EXCHANGE + 1/2 FAT EXCHANGE; CAL:
56; CHO: 6g; PRO: 3g; FAT: 3g; SOD: 188mg; CHO: 55mg;

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip