Warm Spinach Salad with Roasted Red Peppers

Warm Spinach Salad with Roasted Red Peppers

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From: Diabetic Living Magazine

Tasty, good for you and low in carbs—this wilted spinach salad fits the bill. Turkey bacon and reduced-fat feta cheese keep the fat and calories low, while the spinach and roasted sweet peppers add vitamins A and C.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 slice turkey bacon
  • 2 tablespoons cider vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon sugar or sugar substitute equivalent to 1 teaspoon sugar (see Tip)
  • 1 clove garlic, minced
  • ⅛ teaspoon black pepper
  • 2 cups fresh baby spinach
  • 3 tablespoons jarred roasted red sweet peppers, drained and sliced
  • 2 tablespoons whole almonds or pecans, toasted (see Tip)
  • 1 tablespoon crumbled reduced-fat feta cheese


  • Prep

  • Ready In

  1. To prepare the dressing: in a medium skillet, cook bacon according to package directions; remove from skillet. Cool slightly; chop and set aside. In the same skillet, whisk together vinegar, oil, sugar, garlic, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute, stirring constantly.
  2. In a medium bowl, combine chopped bacon, spinach, roasted peppers, almonds, and feta cheese. Drizzle with warm dressing. Toss to coat. Serve immediately.
  • Tips: Choose from Splenda® Granular or Sweet'N Low® bulk or packets as a sugar substitute. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Information Per Serving with Substitute: same as below, except 116 cal., 5 g carb. Carb choices: 0
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 123 calories; 9 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 5 g protein; 61 mcg folate; 9 mg cholesterol; 3 g sugars; 2,864 IU vitamin A; 47 mg vitamin C; 66 mg calcium; 1 mg iron; 176 mg sodium; 293 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (57% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1½ vegetable

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