Wilted Spinach Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
spinach leaves -- torn |
|
3 |
whole |
green onions -- sliced |
|
3 |
slices |
bacon -- lower sodium -- diced |
|
1/2 |
cup |
dried cranberries |
|
1 |
tablespoon |
balsamic vinegar |
|
1/2 |
teaspoon |
Dijon mustard |
|
1/4 |
teaspoon |
seasoned salt |
|
1/8 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
brown sugar -- packed |
| Cook bacon until crisp. Pour out all but 2 tablespoons of the bacon fat. Drain bacon on paper towel and crumble. Add vinegar, Dijon, salt, pepper, and sugar to bacon fat and cook for about a minute. Mix spinach, green onions, crumbled bacon, and cranberries together. Pour on dressing and toss to coat. Makes 6 servings. |
| Per Serving: 30 Calories; 2g Fat (44.5% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. |