1mediumred bell pepperseeded, deribbed and chopped
1/4teaspoonblack pepper
2cupsturkey breastcooked, cubed
1/4cupbaconcooked and crumbled OR bacon bits
Dressing
1/4cupbalsamic vinegar
2tablespoonsbrown sugar
2tablespoonswater
1/2teaspoonground ginger
Instructions
Place spinach in a large bowl and set aside. Heat the oil in a skillet over medium-high heat; add garlic and cook until transparent. Reduce heat to medium-low; add mushrooms, bell pepper and black pepper; blend well. Add turkey cubes and cook until heated through (1 to 2 minutes).
Spoon hot mixture over spinach; add bacon bits and toss well. Arrange salad on dinner plates. Place dressing ingredients in a small saucepan; bring to a boil then drizzle hot dressing over salad.
Notes
LC SERVING SUGGESTION: Baked Hubbard squash and Cauli-Rice (process cauliflower in a blender or food processor till it resembles grains of rice; steam “rice” in a little water till tender; drain, salt and pepper to taste and fluff with a fork).SERVING SUGGESTION: Serve with wild rice pilaf instead of Cauli-Rice. Add a bowl of raw baby carrots.GLUTEN FREE: No changes necessary.NUTRITION: Per Serving: 292 Calories; 16g Fat; 32g Protein; 11g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat. Points: 7