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Name: Layered Spinach Salad (Lowfat)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Fat-free parmesan cheese; 1/2 c Fat-free romano cheese; 3 Turkey bacon slices; crisply; 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; 1/2 c Fat-free sour cream; 1 ts Sugar; Salt and pepper; at table

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INGREDIENTS

2 tb Fat-free parmesan cheese
1/2 c Fat-free romano cheese
3 Turkey bacon slices; crisply
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
1/2 c Fat-free sour cream
1 ts Sugar
Salt and pepper; at table

Servings

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 on Sep 13, 1998,

NOTES

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Layered Spinach Salad (Lowfat)

2 tb Fat-free parmesan cheese
1/2 c Fat-free romano cheese
3 Turkey bacon slices; crisply
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
1/2 c Fat-free sour cream
1 ts Sugar
 Salt and pepper; at table

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,

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 8 Servings

Calories: 35
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 2mg		1 %
Sodium 77.8mg		3 %
Potassium 164.6mg		4 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.5g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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