| 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 MsRooby@sprintmail.com Recipe by: Seattle Times
4/9/97 (Cooking Light Magazine) Posted to MC-Recipe Digest V1 #564 by
Rooby <MsRooby@sprintmail.com> on Apr 12,
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