Side Dishes

1/3 cup Red Wine Vinagrette

6 cups Spinach leaves, torn

1 cup Sliced Mushrooms

2 Tbs Chopped Bacon

Heat dressing until hot, either 30-50 sec. in microwave, or on stove top on medium heat.

Pour dressing over combined spinach, mushrooms, and onion in large bowl. Toss to coat. Sprinkle with Bacon.

Yield: 4 servings. Serving equals 1 1/4 cups.

60 calories, 3.5g fat, < 5mg cholesterol, 330mg sodium, 5g carbohydrates, 1g fiber, 2g sugar, 3g protein

1/2 cup Raspberry Vinagrette, divided

1 1/2 cups thinly sliced carrots

2 cups Broccoli Florets

4 cups fresh Spinach, torn

1/2 cup reduced fat Colby and Jack Cheeses

1/4 cup Chopped Bacon

In a medium saucepan, bring the 1/4 cup of vinagrette and carrots to a boil. Reduce heat to low; cover and simmer 4 minutes.

Stir in broccoli; cover and continue to simmer 4 more minutes, or until crisp-tender.

Toss remaining ingredients with hot vegetables in saucepan.

Yields: 4 servings.

160 calories, 9g fat, 3g saturated fat, 15mg cholesterol, 620mg sodium, 13g carbohydrates, 3g fiber, 9g sugar, 8g protien

4 cups sliced carrots

1/4 cup Balsamic Vinagrette

2 Tbs Honey

2 Tbs Chopped Pecans

Bring carrots, dressing, and honey to a boil in saucepan. Reduce heat to medium-low and cover. Simmer 15 minutes, or until tender.

Sprinkle with pecans.

Yields: 4 servings.

140 calories, 5g fat, 0.5g saturated fat, 0mg cholesterol, 190mg sodium, 23g carbohydrates, 4g fiber, 18g sugar, 2g protein