| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fat-free romano cheese |
| 3 |
|
Turkey bacon slices, crisply |
|
|
cooked crumbled or |
|
|
lowfat |
|
|
bacos |
| 1 1/2 |
qt |
Torn fresh spinach |
| 2 |
c |
Fresh mushroom slices |
| 1 |
c |
Red onion, cut into rings |
| 10 |
oz |
Frozen peas, thawed |
| 1/2 |
c |
Fat-free mayonnaise, or |
|
|
lowfat yogurt cheese |
| 1/2 |
c |
Fat-free sour cream |
| 1 |
t |
Sugar |
| 2 |
T |
Fat-free parmesan cheese |
|
|
Salt and pepper, at table |
INSTRUCTIONS
Combine the 1/2 cup cheese with bacos. Mix well. In a 2+1/2 quart
bowl, layer spinach, cheese mixture, mushrooms, onions, and peas.
Combine mayonnaise or yogurt, sour cream and sugar; mix well. With a
rubber spatula, spread the mixture like icing over the top of the
salad to seal. Sprinkle with 2 tablespoons cheese. Cover. Refrigerate
overnight. Serve with or without tossing the salad. Serves 6 as a main
course luncheon with crusty bread or 8 as a side salad; more on a
buffet. [PER SERVING: 123 cals, 1g fat, or 7% cff] This was a family
favorite main dish lunch during Roswell, NM summers. Thick salad with
heady flavor. Make it the night before. Serve in the heat of the day.
Back then we used regular or low fat products. The new fatfree cheese
are just as good. The cheesy dressing permeates the vegetables; not
sure if we eat the salad or inhale it. Always a winner at parties,
people wanted to know how much blue cheese we used. -- Pat Hanneman
Recipe by: Dorothy Hanneman / Modified Posted to KitMailbox Digest by
Pat Hanneman <kitpath@earthlink.net> on Sep 13, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”