1 bag (7-oz) baby spinach greens
1/2 cup whole-grain salad croutons
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda Granular
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced
Place spinach in colander; wash and remove stems and allow to drain well. Place in salad bowl and add croutons.
Blend the vinegar, water, mustard, and Splenda together; set aside.
Cut bacon into bite-size pieces and fry over medium-high heat until crispy, stirring to crisp on all sides.
Drain off most of the drippings, especially if bacon was very fat. Add the onion and garlic; cook over medium-high heat for a couple of minutes while stirring. Add the vinegar mixture and simmer for a minute or two. Pour dressing over the spinach; toss well.
Yield: 4 servings of approximately 5 grams each of protein and carbs