| 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 | t | White wine vinegar |
| 1 | t | Dijon mustard |
| 1/2 | t | Dried dill |
| 1/2 | t | Honey |
| 1/8 | t | Pepper |
| 2 | c | Kale, thinly sliced |
| 2 | c | Beet greens, thinly sliced |
| 2 | c | Swiss chard, thinly sliced |
| 2 | Turkey bacon, cooked and | |
| chopped |
INSTRUCTIONS
1997 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. 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,
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