Mixed Greens Salad

Mixed Greens Salad

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From: What to Eat with Diabetes 2019

This simple green salad is easy to modify according to your tastes or what's in season. If you serve the dressing on the side, you can always package up the leftover greens and veggies without fearing slimy, wilted greens the next day.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups lightly packed mixed salad greens
  • 2 cups raw vegetables of your choice, such as chopped cucumber or bell pepper, shredded carrot and/or halved cherry tomatoes
  • 6 tablespoons chopped onion or green onion (optional)
  • 6 tablespoons light balsamic vinaigrette salad dressing


  • Prep

  • Ready In

  1. Toss greens, vegetables and onion, if using, in a large bowl.
  2. Serve the salad with dressing on the side.
  • Note: If you're following our 1,500-calorie diabetes meal plan, plan to eat one serving for Tuesday's lunch and one serving for Sunday's lunch. Serve the four remaining servings as a side with Turkey Meatballs with Linguine & Fresh Tomato Sauce (see Associated Recipes).

Nutrition information

  • Serving size: 1¼ cups salad + 1 Tbsp. dressing
  • Per serving: 23 calories; 1 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 26 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 724 IU vitamin A; 7 mg vitamin C; 15 mg calcium; 0 mg iron; 138 mg sodium; 142 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ vegetable

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