Tasty, good for you and low in carbs—this wilted spinach salad fits the bill. Turkey bacon and reduced-fat feta cheese keep the fat and calories low, while the spinach and roasted sweet peppers add vitamins A and C.
Nutrition per serving may change if servings are adjusted.
1 slice turkey bacon
2 tablespoons cider vinegar
1 teaspoon olive oil
1 teaspoon sugar or sugar substitute equivalent to 1 teaspoon sugar (see Tip)
1 clove garlic, minced
⅛ teaspoon black pepper
2 cups fresh baby spinach
3 tablespoons jarred roasted red sweet peppers, drained and sliced
2 tablespoons whole almonds or pecans, toasted (see Tip)
1 tablespoon crumbled reduced-fat feta cheese
To prepare the dressing: in a medium skillet, cook bacon according to package directions; remove from skillet. Cool slightly; chop and set aside. In the same skillet, whisk together vinegar, oil, sugar, garlic, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute, stirring constantly.
In a medium bowl, combine chopped bacon, spinach, roasted peppers, almonds, and feta cheese. Drizzle with warm dressing. Toss to coat. Serve immediately.
Tips: Choose from Splenda® Granular or Sweet'N Low® bulk or packets as a sugar substitute. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Information Per Serving with Substitute: same as below, except 116 cal., 5 g carb. Carb choices: 0
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.