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Stanford Health Care

Spinach, Red Bell Pepper and Feta Cheese Salad with Yogurt Dressing

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6

Per Serving:  41 calories, 1g fat, 6g carbs, 2g protein, 91mg sodium, 1 g fiber

NOTE: This recipe is NOT ok for those on the LMD (Low Microbial Diet).

Ingredients: 

½ cup nonfat plain yogurt

1 tsp honey

2 Tbsp chopped dill

1 large red bell pepper, diced (about 1 cup)

1 bag (5 oz) baby spinach, coarsely chopped (about 4 cups)

Freshly ground black pepper

1 stalk celery, trimmed and diced (about 1 cup)

¼ cup thinly sliced green onions (scallions)

1 oz feta cheese, drained and rinsed, crumbled (about ¼ cup)

Cooking Directions:

  1. In a large bowl, combine yogurt, honey, dill and black pepper; stir to blend.
  2. Add spinach, red pepper, celery, and green onions; toss to coat.
  3. Sprinkle with feta and serve.

Recipe from: www.aicr.org, American Institute for Cancer Research — Recipe Corner