| 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 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, 1997
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