Winter Green Slaw with Warm Bacon Dressing

Though this recipe calls for kale, beet greens, and chard I think using spinach with the chard would be just fine. This recipe comes from The Organic Cook's Bible by Jeff Cox.

Ingredients

1 teaspoon olive oil
½ cup sliced onion
¼ cup of cream cheese, softened
¼ cup of fat free milk
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dry dill
½ teaspoon honey
1/8 teaspoon freshly ground pepper
2 cups thinly sliced kale
2 cups thinly sliced beet greens
2 cups thinly sliced chard leaves
2 strips of turkey bacon, (or regular bacon) cooked and chopped

Procedure

1. Heat the oil in a pan over medium heat. Add the onion and saute until tender and browned. Reduce heat to low, add the cream cheese, milk, vinegar, mustard, dill, honey, and black pepper. Stir until all is well blended then remove from heat.

2. Place sliced greens in a bowl, pour on the cream cheese mixture, and toss until the greens are evenly covered. Divide on plates and top with the chopped bacon.

Serves 4.

From The Organic Cook's Bible by Jeff Cox.

Last updated: May 1, 2007