This spinach salad boasts a delightful combination of flavors--smoked turkey, sweet blueberries and tart goat cheese--all dressed up in an tangy orange-balsamic dressing. For a complete meal, serve with fresh pear slices and long thin breadsticks dipped in hummus.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Place spinach in a salad bowl or on a plate. Top with beets, turkey, blueberries, red onion and cheese.

  • Prepare dressing: In a small airtight container, combine orange juice, vinegar and oil. Cover and shake well. Drizzle dressing over salad.


Tip: If you prefer, roast your own beets. Preheat oven to 375 degrees F. Scrub 3 fresh baby beets; trim off stem and root ends. Halve beets; place in a 1-quart casserole. Lightly coat beets with nonstick cooking spray. Roast, covered, for 35 minutes. Roast, uncovered, about 10 minutes more or until beets are tender. Cool to room temperature.

Storage: To tote, place salad in an airtight container; cover. Transport salad and dressing in an insulated lunch box with ice packs, but place lunch box in a refrigerator within 1 hour. Hold in the refrigerator for up to 6 hours. To serve, shake dressing and drizzle over salad.

Nutrition Facts

262 calories; protein 15g 30% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 17g; fat 13g 20% DV; saturated fat 3g 15% DV; cholesterol 29mg 10% DV; sodium 383mg 15% DV.