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Spinach Salad


4 cups fresh spinach leaves washed, torn
8 medium mushrooms sliced
1 hard-cooked egg chopped
2 slices purple onion broken into rings
1 tablespoon imitation bacon bits
= (or 1 strip cooked bacon, crumbled)
2 tablespoons red wine vinegar
1 1/2 tablespoons canola oil
1 teaspoon water
1/2 teaspoon dry mustard
1/2 tablespoon celery seed
1/8 teaspoon salt


Place the spinach on 4 individual salad plates. Top each salad with mushrooms, egg, onion, and bacon bits.

Whisk together the remaining ingredients and pour over each salad to serve.

Serving size: 1/4 recipe "Yields 4 Servings"

Exchanges Per Serving: 1 1/2 Monounsaturated Fat, 1 Vegetable.

Nutrition Facts: Calories 102; Calories from Fat 65; Total Fat 7g; Saturated Fat 1g; Cholesterol 53mg; Sodium 162mg; Carbs 6g; Dietary Fiber 2g; Sugars 3g; Protein 5g.