1 bag (7-oz) baby spinach
1/2 cup whole-grain or low-carb croutons
Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced
Place spinach and croutons in a large bowl; set aside.
To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.
Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.
Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced
Place spinach and croutons in a large bowl; set aside.
To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.
Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.
Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.
Yield: 4 servings
Per serving: 80 calories, 5 g protein, 8 g carbs
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