Greens slaw with warm bacon dressing
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, sliced |
| ¼ | cup | Fat-free cream cheese, softened |
| ¼ | cup | Skim milk |
| 2 | teaspoons | White wine vinegar |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Dried dill |
| ½ | teaspoon | Honey |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Kale, thinly sliced |
| 2 | cups | Beet greens, thinly sliced |
| 2 | cups | Swiss chard, thinly sliced |
| 2 | slices | Turkey bacon, cooked and chopped |
Directions
1. Heat a large, nonstick skillet over medium-high heat. Add onion; saut‚ 5 minutes or until golden brown. Reduce heat to low. Add cream cheese, milk, vinegar, mustard, dill, honey and pepper; stir until blended. Remove skillet from heat.
2. Add kale, beet greens and Swiss chard to pan; toss to coat. Cover and let stand 30 seconds. Divide slaw evenly between 2 plates; top each with chopped bacon. Serve immediately.
MC formatted 4/12/97 by MsRooby@...
Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to MC-Recipe Digest V1 #564 by Rooby <MsRooby@...> on Apr 12, 1997