Wilted Spinach Salad
1/2 cup sliced mushrooms
2 slices bacon
1/4 cup finely chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
1/2 teaspoon Equal? for Recipes
or 2 packets Equal? sweetener
1 to 2 hard-cooked eggs, chopped or quartered
3 small red potatoes, unpeeled, cooked, sliced
8 cups lightly packed spinach leaves, torn into bite-size pieces
Salt and pepper, to taste
Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Combine spinach, potatoes, and mushrooms in salad bowl.
In small skillet cook bacon until crisp; drain well, crumble and reserve.
Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in Equal.
Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.
Packaged salad spinach is prewashed and ready to use.
Mushrooms can be easily sliced with an egg slicer.
Yield: Makes 4 servings.
Each serving provides:
Protein 7 g
Total Carbohydrates 21 g
Total Fat 7 g
Cholesterol 59 mg
Sodium 178 mg
Food Exchanges: 2 vegetable, 1 bread, 1 fat
49% calorie reduction from traditional recipe