8 to 10 cups torn fresh spinach
3/4 cup sliced radishes
1/2 cup sliced red onion
1/2 cup shredded cheddar cheese
1/4 cup cooking oil
1 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp mayonnaise or salad dressing
2 tsp cider vinegar
1 tsp yellow mustard
1/2 tsp seasoned salt
1 clove garlic, minced
6 slices bacon, crisp-cooked, drained, and crumbled
In a large bowl, combine spinach, radishes, red onion, and cheese.
For dressing, in a screw-top jar, combine oil, sugar, lemon juice, mayonnaise,
vinegar, mustard, seasoned salt, and garlic. Cover and shake well.
Pour about half of the dressing over salad; toss to coat evenly*. Top with
Makes 6 to 8 side-dish servings
Note: Store leftover dressing in the refrigerator for up to 3 days. Use on
tossed green salad.
Per serving: 192 cal., 17 g total fat (5 g sat. fat), 17 mg chol., 364 mg
sodium, 4 g carbo., 4 g fiber, and 6 g pro. Dietary exchanges: 1 vegetable, 1/2
high-fat meat, 2 fat.