1-1/2 cups fresh baby spinach
3/4 cup sliced fresh mushrooms
1/2 hard-cooked egg, chopped
4-1/2 teaspoons real bacon bits
2 tablespoons balsamic vinaigrette

In a small salad bowl, combine the spinach, mushrooms, egg and bacon.
Drizzle with vinaigrette; toss to coat.

Yield: 2 servings.

Nutrition Facts: 1 cup equals 79 calories, 5 g fat (1 g saturated fat), 57 mg cholesterol, 327 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.

*Super Spinach Salad for Two published in Simple & Delicious
September/October 2009

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

Dressing:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup cider vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Salad:
2 quarts fresh spinach leaves, torn
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.

In a large salad bowl, toss all salad ingredients.
Just before serving, drizzle salad dressing over salad and toss.

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Preheat the oven to 350 degrees F.

Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

For the salad:
1/2 cup pecans
4 ripe peaches, pitted and quartered
2 tablespoons vegetable or olive oil
1/2 pound hickory-smoked bacon, roughly chopped
8 cups baby spinach
1/2 small red onion, thinly sliced

For the dressing:
1/2 cup (4 ounces) crumbled Danish blue cheese
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.

1/3 cup mayonnaise
4 teaspoons white vinegar
4 to 5 teaspoons sugar
1/4 teaspoon celery salt
1/8 to 1/4 teaspoon pepper
4 cups torn fresh spinach
1 small unpeeled red apple, sliced

In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper.
Let stand for 10 minutes; whisk until sugar is dissolved.
In a large salad bowl, combine the spinach and apple.
Drizzle with dressing and gently toss to coat.

Yield: 4 servings.

Apple Spinach Salad published in Taste of Home Meals in Minutes Calendar Annual 2002, p9

Dressing:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup cider vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Salad:
2 quarts fresh spinach leaves, torn
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

Directions
In a bottle or jar, combine all dressing ingredients. Shake well to
mix. Set aside.
In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss.