Wilted Greens With Warm Bacon Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Shelled green peas,
6 cup: Gourmet salad greens,, 1/4 pound
1/2 cup: Thinly sliced green onions,
4: Turkey bacon slices, diced
1/4 cup: Water,
2 tbsp: Red wine vinegar,
2 tbsp: Fresh lemon juice,
Coarsely ground pepper,, optional
Directions:
Bring 2 cups water to a boil in a saucepan; add peas. Cover and cook 7
minutes or until crisp-tender. Drain and rinse under cold running water;
drain well.
Combine the peas, salad greens, and green onions in a bowl; set aside.
Cook the bacon in a nonstick skillet over medium heat 4 minutes or until
crisp. Add 1/4 cup water, vinegar, and lemon juice; cook 2 minutes.
Immediately pour over salad, and toss gently to coat. Yield: 4 servings
(serving size: 1-1/2 cups).
Per serving: 78 Calories; 3g Fat (35% calories from fat); 5g Protein; 9g
Carbohydrate; 5mg Cholesterol; 124mg Sodium
Serving Ideas : Sprinkle each serving with pepper, if desired.
Recipe by: Cooking Light, April 1995, page 116
Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
minutes or until crisp-tender. Drain and rinse under cold running water;
drain well.
Combine the peas, salad greens, and green onions in a bowl; set aside.
Cook the bacon in a nonstick skillet over medium heat 4 minutes or until
crisp. Add 1/4 cup water, vinegar, and lemon juice; cook 2 minutes.
Immediately pour over salad, and toss gently to coat. Yield: 4 servings
(serving size: 1-1/2 cups).
Per serving: 78 Calories; 3g Fat (35% calories from fat); 5g Protein; 9g
Carbohydrate; 5mg Cholesterol; 124mg Sodium
Serving Ideas : Sprinkle each serving with pepper, if desired.
Recipe by: Cooking Light, April 1995, page 116
Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Salads