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Title: Greens Slaw with Warm Bacon Dressing Categories: Salads, Seattle tim Yield: 2 Servings 1/2 c Onion, sliced 1/4 c Fat-free cream cheese, -softened 1/4 c Skim milk 2 ts White wine vinegar 1 ts Dijon mustard 1/2 ts Dried dill 1/2 ts Honey 1/8 ts Pepper 2 c Kale, thinly sliced 2 c Beet greens, thinly sliced 2 c Swiss chard, thinly sliced 2 sl Turkey bacon, cooked and -chopped 1. Heat a large, nonstick skillet over medium-high heat. Add onion; saut‚ 5 minutes or until golden brown. Reduce heat to low. Add cream cheese, milk, vinegar, mustard, dill, honey and pepper; stir until blended. Remove skillet from heat. 2. Add kale, beet greens and Swiss chard to pan; toss to coat. Cover and let stand 30 seconds. Divide slaw evenly between 2 plates; top each with chopped bacon. Serve immediately. MC formatted 4/12/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to MC-Recipe Digest V1 #564 by Rooby |