Fresh Greens with Hot Bacon Dressing


Classifications: Vegetables

Qty Measure Ingredient


3 cups torn spinach

3 cups torn romaine

2 small tomatoes, cut in wedges

1 cup sliced mushrooms

1 medium carrot, shredded

1 slice bacon, cut in small pieces

3 tablespoons red wine vinegar

1 tablespoon water

1/4 teaspoon dried tarragon, crushed

1/8 teaspoon coarsely ground pepper

1 packet Equal or 1/4 teaspoon Equal Measure

Instructions: In a large bowl combine spinach, romaine, tomatoes, mushrooms and carrot; set aside. In a 12-inch skillet cook bacon till crisp. Carefully stir in vinegar, water, tarragon and pepper. Heat to boiling; remove from heat. Stir in equal. Add spinach mixture to skillet. Toss for 30 to 60 seconds or till greens are just wilted. Transfer to a serving bowl. Serve immediately.

Makes 4 to 6 servings (about 1 1/3 cups each).



Background: Note: DIABETIC EXCHANGES: One serving (1 1/3 cup) equals 1 1/2 vegetable; also; 51 calories, 74 mg sodium, 1 mg cholesterol, 9 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 4

Food Exchanges: