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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Spinach, Walnut and Strawberry Salad

Original recipe: walnuts.org


  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry preserves
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sliced strawberries
  • 1 (5-oz.) package baby spinach
  • 1/2 cup coarsely chopped California walnuts, toasted*
  • 1/3 cup crumbled feta cheese


    1. Whisk together lemon juice, olive oil, preserves, and salt in a large bowl.
    2. Add strawberries and toss lightly. Place spinach in a bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.


    To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.

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