Tossed Greens with Lemon-Yogurt Dressing and Pine Nuts
Ingredients
- 2 cups arugula, torn
- 2 cups baby spinach, torn
- 1 cup cherry tomatoes, halved
- ½ cup Greek yogurt, plain
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts, toasted
- salt and freshly ground black pepper, to taste
Method
- Whisk together Greek yogurt and lemon juice in a small mixing bowl. Season with salt and pepper to taste. Set aside.
- Combine arugula, spinach, and cherry tomatoes in a large mixing bowl.
- Divide salad mixture into 4 individual plates. Drizzle with lemon-yogurt dressing. Sprinkle with pine nuts.
- Serve and enjoy.
Yield: 4 servings
Nutritional Information (Per Serving)
| Diabetic Exchange | 0 Fruit, 1/2 Fat, 1 Vegetable 0 Starch, 0 Lean Meat, 0 Milk |
| Energy | 64 calories |
| Total Fat Saturated Fat Trans-fat | 3.5 g 0.6 g 0.0 g |
| Cholesterol | 2 mg |
| Sodium | 39 mg |
| Total Carbohydrate Dietary Fiber Sugars | 5.2 g 1.1 g 3.6 g |
| Protein | 3.4 g |
