Recipe - Greens Slaw With Warm Bacon Dressing

One half cup Onion, cut or sliced up
One fourth cup Fatfree cream cheese,
softened
One fourth cup Skim milk
2 teaspoon White wine vinegar
1 teaspoon Dijon mustard
One half teaspoon Dried dill
One half teaspoon Honey
1/8 teaspoon Pepper
2 cup Kale, thinly cut or sliced up
2 cup Beet greens, thinly cut or sliced up
2 cup Swiss chard, thinly cut or sliced up
2 sl Turkey bacon, cooked and
chopped

1. Heat a large, nonstick skillet over mediumhigh heat. Add onion; saut‚ 5
minutes or until golden brown. Reduce heat to low. Add cream cheese, milk,
vinegar, mustard, dill, honey and pepper; stir until blended. Remove
skillet from heat.

2. Add kale, beet greens and Swiss chard to pan; toss to coat. Cover and
let stand 30 seconds. Divide slaw evenly between 2 plates; top each with
chopped bacon. Serve immediately.

MC formatted 4/12/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to
MCRecipe Digest V1 #564 by Rooby MsRooby@sprintmail.com on Apr 12, 1997