Name: Greens Slaw with Warm Bacon Dressing
Ingredients: 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

Objection is sometimes made to the doctrine of total depravity. If men turn away from God in anger, I can understand it. If men turn aside from God in justice, I can understand it. But when they so hate God that they will not even have his salvation, when they refuse pardon through the precious blood of Christ, when they will sooner be damned than reconciled to God, this shows that their heart is desperately wicked. The cross rejected is the clearest proof of the heart depraved.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Salads, Seattle tim	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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 [email protected]
Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to
MC-Recipe Digest V1 #564 by Rooby <[email protected]> on Apr 12, 1997

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