Nutrition per serving may change if servings are adjusted.
2 slices bacon
4 thinly sliced green onions
2 cloves garlic, minced
¼ cup red wine vinegar
2 teaspoons sugar or sugar substitute (see Tips)
1 teaspoon coarse-grain mustard
¼ teaspoon ground black pepper
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet (discard the remaining drippings or add olive oil, if necessary, to measure 2 tablespoons). Drain bacon on paper towels. Crumble bacon; set aside.
Add green onions and garlic to the reserved drippings in skillet; cook and stir until green onions are tender. Stir in vinegar, sugar, mustard, and pepper. Stir in crumbled bacon; heat through. Serve warm over desired salad greens.
Tip: Sugar Substitute: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet'N Low®; bulk or packets. Follow package directions to use amount equivalent to 2 teaspoons sugar.
Nutrition Analysis: 87 calories, 2 g carbohydrate
Exchanges: 1½ Fat
Carb Choices: 0