Greens slaw with warm bacon dressing

2 Servings

Ingredients

Quantity Ingredient
½ cup Onion, sliced
¼ cup Fat-free cream cheese, softened
¼ cup Skim milk
2 teaspoons White wine vinegar
1 teaspoon Dijon mustard
½ teaspoon Dried dill
½ teaspoon Honey
⅛ teaspoon Pepper
2 cups Kale, thinly sliced
2 cups Beet greens, thinly sliced
2 cups Swiss chard, thinly sliced
2 slices Turkey bacon, cooked and chopped

Directions

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@...

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

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