DOES ANYONE HAVE A RECIPE FOR WARM SPINACH SALAD?
1 (10 ounce) package washed spinach leaves
1/4 pound turkey bacon, chopped
1 cup finely chopped red onion
1 (10 ounce) package frozen corn kernels
1/2 cup red wine vinegar
4 teaspoons sugar
1/4 cup crumbled blue cheese
2 cups purchased fat-free croutons
1 If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.
2 In a 10- to 12-inch nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
3 To pan, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3 to 4 minutes. With a slotted spoon, transfer onion and corn onto spinach, then spoon cooking liquid over salads.
4 Arrange blue cheese equally on salads and add croutons.
To create a Cobb salad, put spinach in individual bowls and group each topping separately on leaves.
Reprinted with permission of SunsetÂ® magazine. All rights reserved.
Makes 4 servings