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Print this Recipe    Spinach Salad

Diabetic, Low-Fat Wilted Spinach Salad

3 quarts spinach leaves, rinse and drained
1 cup sliced mushrooms
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon hoisin sauce
1 teaspoon sesame oil
1 packet Equal sugar substitute
1 teaspoon sesames seeds

Tear spinach into bite size pieces; combine with mushrooms. Heat
vegetable oil, lemon juice, hoisin sauce,and sesame oil in large,
deep skillet over medium heat, stirring constantly, until bubbly.
Remove skillet from heat; stir in Equal. Stir spinach and mushrooms
into skillet; tossing until greens are slightly wilted and well
coated. Sprinkle with sesame seeds.

Makes 4 servings.

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