HOT SPINACH AP­PLE SALAD

Country - - THE GOOD LIFE -

DENISE AL­BERS FREEBURG, ILLI­NOIS PREP/TO­TAL TIME: 20 min. • MAKES: 10 serv­ings

6 ba­con strips, diced

1/4 cup cider vine­gar

3 Tbsp. brown sugar 9 cups fresh baby spinach 2 un­peeled large red ap­ples, thinly sliced 1 medium red onion, chopped (about 3/4 cup)

DI­REC­TIONS

1. In a large skil­let, cook ba­con un­til crisp. Re­move to pa­per tow­els. Drain ba­con, re­serv­ing 2 ta­ble­spoons of drip­pings.

2. In same skil­let, com­bine the vine­gar, brown sugar and re­served drip­pings. Bring to a

boil; cook and stir un­til sugar is dis­solved. Cool slightly.

3. Mean­while, in a serv­ing bowl, com­bine spinach, ap­ples, onion and ba­con. Driz­zle with warm dress­ing; toss to coat. Serve im­me­di­ately. 1 serv­ing: 117 calo­ries, 7g fat (2g sat­u­rated fat), 11mg choles­terol, 135mg sodium, 11g car­bo­hy­drate (9g su­gars, 2g fiber), 3g pro­tein. Di­a­betic Ex­changes: 1 vegetable, 1 fat, 1/2 starch.

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