Reduced calorie wilted spinach salad with mushrooms, bacon and red potatoes.

Wilted Spinach Salad

8 cups lightly packed spinach leaves, torn into bite-size pieces
3 small red potatoes, unpeeled, cooked, sliced
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 or 11/2 tablespoons Equal® Spoonful™
1 to 2 hard-cooked eggs, chopped or quartered
Salt and pepper, to taste

1. Combine spinach, potatoes, and mushrooms in salad bowl. Cook bacon until crisp in small skillet; drain well, crumble and reserve. Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes.
2. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Remove from heat. Stir in Equal®.
3. Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.

Makes 4 servings.

Tips: Packaged salad spinach is prewashed and ready to use. Mushrooms can be easily sliced with an egg slicer.

Nutrition Information Per Serving: 165 cal., 7 g pro., 21 g carbo., 7 g fat, 59 mg chol., 178 mg sodium.

Food Exchanges: 2 vegetable, 1/2 bread, 1 1/2 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.