Yield: 1 Servings
|5||Oz's fresh spinach, torn into bite sized pieces|
|1 cup||Cooked rice, cooled to room temperature|
|1 cup||Fresh mushrooms, sliced|
|1 cup||Cherry tomatoes, quartered|
|¼ cup||Red onion, chopped|
|¼ cup||Cider vinegar|
|1 tablespoon||. sugar|
|¼ teaspoon||Ground white pepper|
|/4 t||dry mustard|
Cook bacon until crisp; drain on paper towels, then crumble. Reserve 2 tablespoons drippings. Combine spinach, rice, mushrooms, tomatoes and onion in large mixing bowl. Combine vinegar, sugar, salt, pepper, mustard, reserved drippings and 2 tablespoons water in small saucepan;heat just to boiling. Pour dressing over salad; toss lightly. Garnish with bacon;serve immediately. Makes 4 servings.
FOOD FACTS: Each serving, calories 133, protein 5.4g, fat 5g, carbohydrate 17.6g, dietary fiber 2.2g, cholesterol 8 mg, sodium 475 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994