Fresh Greens with Hot Bacon Dressing
Spinach, lettuce, mushrooms and tomatoes tossed with a hot sweet and sour bacon dressing make a great salad with a 13% calorie reduction from the traditional recipe.
3 cups torn spinach leaves
3 cups torn romaine lettuce
2 small tomatoes, cut into wedges
1 cup sliced mushrooms
1 medium carrot, shredded
1 slice bacon, cut into small pieces
3 tablespoons red wine vinegar
1 tablespoon water
1/4 teaspoon dried tarragon, crushed
1/8 teaspoon coarsely ground pepper
1/4 teaspoon Equal® for Recipes or 1 packet Equal® sweetener or 2 teaspoons Equal® Spoonful™
- Combine spinach, romaine, tomatoes, mushrooms and carrot in large bowl; set aside. Cook bacon in 12-inch skillet until crisp. Carefully stir in vinegar, water, tarragon and pepper. Heat to boiling; remove from heat. Stir in Equal®.
- Add spinach mixture to skillet. Toss 30 to 60 seconds or just until greens are wilted. Transfer to serving bowl. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 51 cal., 3 g pro., 9 g carbo, 1 g fat, 1 mg chol., 74 mg sodium.
Food Exchanges: 1 1/2 Vegetable.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.