Warm Spinach Salad

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

Yield:

Makes 4 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

January 1999