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3 strips bacon
2-3 tablespoons walnut or olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch (10 ounces) spinach, coarse stems trimmed
1 apple, peeled and cut into 1/2" pieces
8 shavings (3/4 ounces) Romano cheese, each about 1" to 2"
1. Cook bacon in skillet over medium-low heat, turning slices occasionally until crisp and browned, 8 to 10 minutes. Drain on paper towel-lined plate and keep warm.
2. Measure fat in pan (there should be 2 to 3 tablespoons). Add enough oil to equal 5 tablespoons of total fat. Whisk vinegar, mustard, garlic, salt and pepper in fat. Keep warm.
3. In large bowl, combine spinach and apple. Spoon warm bacon mixture over spinach and apple. Toss to coat.
4. Divide amoung 4 plates, crumble bacon over salad, and top with cheese.
Recipe taken from Prevention Guide.
140 calories, 5g protein, 6g carbs, 11g fat, 2.5g saturated fat, 10mg colesterol, 1g fiber, 310mg sodium
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