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Ingredients
3 cups spinach leaves, thoroughly washed, drained and torn into pieces
½ cup shredded carrot
2 ounces rinsed drained canned red kidney beans
¼ cup each diced red bell pepper and shredded red cabbage
1 tbsp thinly sliced red onion
¼ cup plain low-fat yogurt
½ ounce blue cheese, crumbled
1 slice crisp bacon, crumbled
2 tsp reduced-calorie mayonnaise
1 tsp white wine vinegar
1½ ounces Cheddar cheese, shredded
2 eggs, hard-cooked and cut into halves
Method
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In salad bowl combine spinach, carrot, beans, bell pepper, cabbage and
onion, and toss to combine.
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In small mixing bowl combine yogurt, blue cheese, bacon, mayonnaise and
vinegar and stir to combine.
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Pour dressing over salad; top with Cheddar
cheese and egg halves.
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MAKES 2 SERVINGS.
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