wilted greens with warm bacon dressing
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shelled green peas |
| 6 cups | Gourmet salad greens, (1/4 pound) |
| ½ cup | Thinly sliced green onions |
| 4 | Turkey bacon slices, diced |
| ¼ cup | Water |
| 2 tablespoons | Red wine vinegar |
| 2 tablespoons | Fresh lemon juice |
| Coarsely ground pepper, (optional) |
Bring 2 cups water to a boil in a saucepan; add peas. Cover and cook 7 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.
Combine the peas, salad greens, and green onions in a bowl; set aside.
Cook the bacon in a nonstick skillet over medium heat 4 minutes or until crisp. Add ¼ cup water, vinegar, and lemon juice; cook 2 minutes.
Immediately pour over salad, and toss gently to coat. Yield: 4 servings (serving size: 1-½ cups).
Per serving: 78 Calories; 3g Fat (35% calories from fat); 5g Protein; 9g Carbohydrate; 5mg Cholesterol; 124mg Sodium Serving Ideas : Sprinkle each serving with pepper, if desired.
Recipe by: Cooking Light, April 1995, page 116 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.
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