• 1/4 cup red currant jelly
For dressing, in a small saucepan, cook and stir the jelly and vinegar over medium heat for 1-2 minutes or until melted and smooth. Cool completely.
Just before serving, in a large salad bowl, combine the spinach, oranges, strawberries and onions. Drizzle with dressing; toss to coat. Yield: 12 servings.
Per Serving: 55 Calories; trace Fat (2.9% calories from fat); trace Saturated Fat; 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.
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