3 cups torn spinach leaves
3 cups torn romaine lettuce
2 small tomatoes, cut into wedges
1 cup sliced mushrooms
1 medium carrot, shredded
1 slice bacon, cut into small pieces
3 tablespoons red wine vinegar
1 tablespoon water
1/4 teaspoon dried tarragon, crushed
1/8 teaspoon coarsely ground pepper
1/4 teaspoon Equal? for Recipes or 1 packet Equal? sweetener or 2 teaspoons
1. Combine spinach, romaine, tomatoes, mushrooms and carrot in large bowl;
set aside. Cook bacon in 12-inch skillet until crisp. Carefully stir in vinegar, water, tarragon and pepper. Heat to boiling; remove from heat. Stir in Equal?.
2. Add spinach mixture to skillet. Toss 30 to 60 seconds or just until
greens are wilted. Transfer to serving bowl. Serve immediately.
Makes 4 to 6 servings.
Nutrition information per serving (1 1/3 cup):
51 cal., 3 g pro., 9 g carbo, 1 g fat, 1 mg chol., 74 mg sodium.
Food Exchanges: 1 1/2 Vegetable.