* Note: See the "Yogurt-Herb Dressing" and "Roquefort Cheese Croutes" recipes which are included in this collection. Remove stems from spinach and wash well. In a skillet, cook bacon until crisp and fat has rendered. Drain the bacon on paper towels and discard all but one tablespoon of fat. Over high heat, add spinach and cook briefly (15 to 20 seconds) until spinach just begins to wilt. Divide among 4 warm plates, top with bacon and drizzle with the Yogurt-Herb Dressing. Place 3 Roquefort Cheese Croutes around each plate and serve immediately. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9628 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 08-07-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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