Wilted Spinach Salad
Reduced calorie wilted spinach salad with mushrooms, bacon and red potatoes.
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-boiled eggs, chopped or quartered
Salt and ground black pepper, to taste
- 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.
- 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®.
- Pour hot dressing over spinach mixture and toss; add hard-boiled 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.
Nutritional Information Per Serving (1/4 of recipe): 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®.