Bacon Ranch Salad

Bacon Ranch Salad

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From: Diabetic Living Magazine

Topped with light ranch dressing and served with wheat crackers on the side, this salad is packed with spinach, tomatoes, hard-cooked eggs and bacon. It's ready in just 15 minutes and is a perfect choice for lunch or dinner.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 2 hard-cooked eggs, sliced
  • 4 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
  • 2 tablespoons shredded sharp Cheddar cheese
  • 3 tablespoons light ranch salad dressing
  • 1 tablespoon fat-free milk
  • 1 teaspoon salt-free southwest chipotle seasoning, such as Mrs. Dash®
  • 6 reduced-fat woven wheat crackers, such as Triscuit®

Preparation

  • Prep

  • Ready In

  1. Divide spinach, tomatoes, eggs, bacon and cheese between bowls.
  2. For dressing, in a small bowl combine ranch dressing, milk and chipotle seasoning. Drizzle dressing over spinach mixture. Serve with crackers.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 289 calories; 15 g fat(5 g sat); 4 g fiber; 19 g carbohydrates; 16 g protein; 171 mcg folate; 204 mg cholesterol; 4 g sugars; 5,681 IU vitamin A; 32 mg vitamin C; 166 mg calcium; 4 mg iron; 608 mg sodium; 337 mg potassium
  • Nutrition Bonus: Vitamin A (114% daily value), Vitamin C (53% dv), Folate (43% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ medium-fat protein, 1 starch, 1 vegetable

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