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

1.In a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes.

Drain on paper towels and coarsely crumble.

2.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.

165 calories per first-course serving; 5 grams protein; 5 grams fat (1.

3 grams saturated fat); 26 grams carbohydrate; 425 mg sodium; 40 mg cholesterol; 2 grams fiber.

Cooks Comments and Tips