Greens and Pecan Salad with Creamy Mustard Dressing
ingredients
Salad
2 slices turkey bacon
8 cups baby spinach leaves
1/2 large red onion, thinly sliced
1/3 cup toasted whole pecans
1/3 cup dried cranberrie
Creamy Mustard Dressing
1/4 cup white wine vinegar
2 tsp. sugar
2 Tbsp. Dijon mustard
1/4 cup canola oil
2 Tbsp. nonfat mayonnaise
Salt and pepper to taste
preparation
8 servings
Serving size: 1 cup salad, 1 Tbsp. dressing
Preparation time: 25 minutes
Cooking time: 3 minutes
1. Cook the bacon slices in a small skillet over medium heat for about one and a half minutes per side, until crisp. Remove from the pan and chop into small pieces. Set aside.
2. On a platter or in a serving bowl, set out the spinach. Top with the red onion slices, pecans, and cranberries. Sprinkle with bacon.
3. To prepare the dressing: In a small bowl, whisk together the vinegar, sugar, and mustard. Slowly add in the oil and whisk well. Add in the mayonnaise and salt and pepper to taste. Pour the dressing over the salad.
nutrition
Carbohydrate exchanges 0.5
Fat exchanges 2
Amount per serving
Calories 135
Calories from Fat 100
Total Fat 11 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 185 mg (without added salt)
Total Carbohydrate 10 g
Dietary Fiber 2 g
Sugars 6 g
Protein 2 g
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