3 small red potatoes, cooked and diced
2 hard-boiled eggs, chopped
1/2 cup sliced fresh mushrooms
2 strips bacon, diced
1/4 cup chopped red onion
1/2 tsp cornstarch
1/4 cup unsweetened apple juice
2 tbsp apple cider vinegar
2 tsp Splenda Granulated (or equivilent of your favorite sweetener)
1/8 tsp black pepper
In a salad bowl, combine spinach, potatoes, eggs, and mushrooms.
In a skillet, cook bacon until crisp; drain on paper towels.
Saute onion in the bacon drippings until tender.
In a small bowl, combine cornstarch, juice, vinegar, sweetener and pepper; stir until smooth. Stir mixture into the skillet; bring to a boil, cook while stirring 1 - 2 minutes or until slightly thickened and bubbly. Pour over the spinach mixture. Add bacon and toss. Serve immediately.
Yield: 8 servings
Per serving (1 cup): 60 calories, 6 g carbs, 4 g protein, 2 g fat
Diabetic Exchanges: 1 vegetable, 1/2 meat
Note: File Photo
Note: I got this recipe in the 1990s from a TOH magazine.