Salads : Side dish salads Last Updated: Jun 11th, 2010 - 19:11:23 Rainbow Spinach Salad By Sandra Woodruff  Printer friendly page Yield: 4 servings 6 cups fresh spinach leaves 1/4 cup plus 2 tablespoons nonfat or light balsamic or olive oil vinaigrette salad dressing 1 cup sliced cooked or canned beets, cut into strips 1 cup (lightly packed) shredded carrots 1/4 cup chopped pecans or walnuts 1/4 cup reduced-fat blue, feta, or goat cheese 1. Place the spinach in a bowl and toss with 3 tablespoons of the dressing. Divide among 4 salad plates. 2. Top each salad with a-quarter of the beets, carrots, nuts, and cheese. Drizzle with the remaining dressing and serve immediately. Nutritional Facts (per serving) Calories: 109 Carbohydrates: 10 g   Fiber: 3 g    Fat: 7.1 g   Sat. Fat: 1.5 g Cholesterol: 5 mg Protein: 4.9 g    Sodium: 374 mg    Calcium: 113 mg Potassium: 443 mg GI rating: low Diabetic exchanges: 2 vegetable, 1 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page