This tasty recipe is portioned as a side dish, which makes it perfect for diabetics.
Preheat oven to 190C. Place the cut potatoes into a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until golden and tender.
Mix the dressing ingredients in a small bowl, except the blue cheese and walnuts, and season to taste.
Assemble the salad on a large serving plate. Layer the potatoes, cabbage, celery and spinach.
Drizzle liberally with the dressing and finish with the crumbled blue cheese and walnuts.
✅ Diabetic friendly
✅ High Fibre
✅ 3 Serves of Veg
✅ Low Sodium
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