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Low Fat Spinach Salad Recipe
Ingredients
4 slices bacon
12 cups stemmed, washed and dried, fresh spinach
1 cup very thinly sliced red onion
8 ounces water chestnuts, drained, rinsed and coarsely chopped
2 cups mung bean sprouts
2 cups sliced fresh mushrooms
3/4 cup sweet & sour dressing, see recipe
1 hard-cooked egg, peeled, and coarsely chopped
Method
In a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes.
Drain on paper towels and coarsely crumble.
In a large bowl, toss spinach, onion, water chestnuts, sprouts and mushrooms.
Toss with dressing and divide among 6 plates.
Sprinkle egg and bacon on top.
Serve immediately.
Makes about 14 cups, for 6 first course servings.
Calories per first-course serving; 5 grams protein; 5 grams fat 1 grams saturated fat; 26 grams carbohydrate; 425 mg sodium; 40 mg cholesterol; 2 grams fiber
