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Spinach Salad (Lite)

6 servings

SALAD

• 1 (10-ounce) bag baby spinach leaves
• 1/2 red onion, sliced into rings
• 8 ounces fresh mushrooms, sliced
• 1/3 cup precooked bacon pieces
• 3/4 cup reduced-fat Monterey Jack cheese, grated

DRESSING

• 1 teaspoon cornstarch
• 1/4 cup water
• 1/3 cup vinegar
• 1/4 cup sugar
• 2 tablespoons grated onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/3 cup ketchup
• 1 tablespoon canola oil

Combine the salad ingredients in a large bowl. Set aside.

To make the dressing, combine the cornstarch and water in a small saucepan. Add the vinegar, sugar and grated onion. Bring the mixture to a boil, stirring constantly, over medium heat. Add the salt, pepper, dry mustard, Worcestershire sauce, ketchup and oil, and mix well.

While the dressing is warm or after it cools, pour enough dressing over the salad to moisten. Serve.

Per serving: 153 calories, 5 g fat, 9 mg cholesterol, 564 mg sodium, 21 g carbohydrates, 8 g protein, 1 g fiber.

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