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Just in time for spring, this simple recipe features two hard-hitting antioxidant foods: spinach and tomatoes. This salad makes for a perfect light lunch or starter meal.
Drop pasta into boiling water; return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas and pistachios in large bowl. To prepare dressing: combine honey, mustard, vinegar, oregano and garlic powder. Mix until well combined and toss with pasta salad
Serving size: 1/4 of recipe. 340 calories, 70 calories from fat, 8 grams fat, 0 milligrams cholesterol, 200 milligrams sodium, 56 grams carbohydrate, 13 grams protein, 70% vitamin A, 40% vitamin C, 6% calcium, 20% iron.
Fruit: 0; vegetables: 1; meat: 0; milk: 0; fat: 0; carbs: 4; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.