spinach salad and bacon dressing.

CLASSIC RECIPE:
SPINACH SALAD with WARM BACON DRESSING

Hands-on time: 30 minutes
Time to table: 30 minutes
Serves 4

DRESSING

• 2 cloves garlic, peeled and minced
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 6 tablespoons lemon juice (from about 3 lemons)
• Salt & freshly ground black pepper
• 4 strips bacon (see TIPS)

SALAD

• 12 ounces baby spinach, washed well and dried
• 1 handful radish sprouts (see TIPS)
• 4 fresh mushrooms, sliced
• 2 hard-cooked eggs, chopped (if need be, Perfect Hard-Cooked Eggs)
• 1/2 a small red onion, peeled and sliced very thin into rings

DRESSING In a small bowl, combine all dressing ingredients except the bacon fat. Set aside for the flavors to meld – you know, to get all friendly and cozy together – while prepping the salad. In a small skillet, cook the bacon pieces until crispy, transfer bacon to a plate covered with a paper towel. Reserve two tablespoons of the bacon fat in the skillet, save the rest for another use.

SALAD While the bacon cooks, prep the spinach, mushrooms, eggs and onion.

COMBINE Just before serving, if needed, rewarm the 2 tablespoons bacon fat, then stir in the lemon mixture (it will sizzle). In a large bowl, toss the spinach and sprouts with the warm dressing until the leaves are evenly covered. Gently stir in the cooked bacon pieces, mushrooms, eggs and onion. Transfer to serving plates. Serve and savor!

NUTRITION ESTIMATE Per Serving: 209Cal; 14g Tot Fat; 5g Sat Fat; 125mg Cholesterol; 353mg Sodium; 10g Carb; 2g Fiber; 4g Sugar; 10g Protein; Weight Watchers 5 points This recipe has been 'Alanna-sized' with reductions in fat and increases in nutrient- and fiber-rich vegetables.