Warm Spinach Salad

Notes: To create a Cobb salad, put spinach in individual bowls and group each topping separately on leaves.
Makes 4 servings


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1 package (10 oz.) washed spinach leaves
1/4 pound turkey bacon, chopped
1 cup finely chopped red onion
1 package (10 oz.) frozen corn kernels
1/2 cup red wine vinegar
4 teaspoons sugar
1/4 cup crumbled blue cheese
2 cups purchased fat-free croutons


1. If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.

2. In a 10- to 12-inch nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.

3. To pan, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3 to 4 minutes. With a slotted spoon, transfer onion and corn onto spinach, then spoon cooking liquid over salads.

4. Arrange blue cheese equally on salads and add croutons.

Created date

October 2003

Nutritional Information

Calories 265
Caloriesfromfat 28 %
Protein 12 g
Fat 8.2 g
Satfat 2.7 g
Carbohydrate 36 g
Fiber 3.4 g
Sodium 721 mg
Cholesterol 27 mg