Apricot-Spinach Salad

Apricot-Spinach Salad

0 Reviews
From: Diabetic Living Magazine

This spinach salad has black beans which add fiber and protein. And there's a double dose of apricots—dried apricots in the salad provide fruity taste and nice texture and apricot nectar adds body to the ginger-soy dressing.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ cup chopped dried apricots
  • 1 medium red or yellow bell pepper, cut into strips
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic, minced
  • ¼ cup apricot nectar
  • 2 tablespoons salad oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 4 cups shredded fresh spinach

Preparation

  • Prep

  • Ready In

  1. Combine black beans, apricots, bell pepper, scallion, cilantro, and garlic in a medium bowl. Combine apricot nectar, oil, rice vinegar, soy sauce, and ginger in a screw-top jar. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover with foil and chill for 2 to 24 hours.
  2. To serve, arrange spinach in a salad bowl. Top with black bean mixture.

Nutrition information

  • Serving size: 1 cup spinach and ½ cup black bean mixture
  • Per serving: 211 calories; 7 g fat(1 g sat); 8 g fiber; 33 g carbohydrates; 9 g protein; 80 mcg folate; 0 mg cholesterol; 10 g sugars; 6,204 IU vitamin A; 60 mg vitamin C; 84 mg calcium; 3 mg iron; 336 mg sodium; 780 mg potassium
  • Nutrition Bonus: Vitamin A (124% daily value), Vitamin C (100% dv), Folate (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ vegetable, 1 fat, 1 starch, ½ fruit, ½ lean protein

Reviews 0