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Spinach-Feta Rice Salad with Chicken Sausage

Spinach-Feta Rice Salad with Chicken Sausage

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  • Makes: 4 servings
  • Hands On 25 mins
  • Total Time 1 hr 10 mins
  • Serving Size: 2 cups per serving
  • Carb Grams Per Serving: 35

Ingredients

  • 1 12 - ounce package fully cooked roasted garlic or roasted pepper-asiago chicken sausages
  • 3/4 cup uncooked brown rice
  • 2 cups fresh spinach, sliced
  • 1 cup chopped cucumber
  • 1 medium red sweet pepper, chopped
  • 1 recipe Garlic-Herb Vinaigrette (see recipe, below)
  • 1/4 cup crumbled reduced-fat feta cheese

Directions

  1. Cut sausages in half lengthwise. Thinly slice sausage halves crosswise. Cook rice according to package directions, omitting any added salt and adding the sausage during the last 3 minutes of cooking. Let rice cool about 15 minutes.
  2. Stir in spinach, cucumber, and pepper. Drizzle with Garlic-Herb Vinaigrette. Toss to coat.
  3. To serve, divide salad among four serving plates. Sprinkle with feta cheese.

Garlic-Herb Vinaigrette

Ingredients

  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon coarse ground mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced

Directions

  1. In a screw-top jar combine parsley, lemon juice, oil, vinegar, mustard, honey, and garlic. Cover and shake well to combine.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 357 cal., 15 g total fat (4 g sat. fat), 70 mg chol., 596 mg sodium, 35 g carb. (3 g fiber, 6 g sugars), 20 g pro.

Diabetic Exchanges

Fat (d.e): 2; Lean Meat (d.e): 2; Starch (d.e): 2; Vegetables (d.e): 1