Recipe - Layered Spinach Salad (Lowfat)

One half cup Fatfree romano cheese
3 Turkey bacon slices; crisply
cooked; crumbled or lowfat
bacos
1 One half qt Torn fresh spinach
2 cup Fresh mushroom slices
1 cup Red onion; cut into rings
10 ounce Frozen peas; thawed
One half cup Fatfree mayonnaise; or
lowfat yogurt cheese
One half cup Fatfree sour cream
1 teaspoon Sugar
2 tablespoon Fatfree parmesan cheese
Salt and pepper; at table

Combine the One half cup cheese with bacos. Mix well. In a 2+One half quart bowl,
layer spinach, cheese mixture, mushrooms, onions, and peas. Combine
mayonnaise or yogurt, sour cream and sugar; mix well. With a rubber
spatula, spread the mixture like icing over the top of the salad to seal.
Sprinkle with 2 tablespoons cheese. Cover. Refrigerate overnight. Serve
with or without tossing the salad. Serves 6 as a main course luncheon with
crusty bread or 8 as a side salad; more on a buffet.

[PER SERVING: 123 cals, 1g fat, or 7% cff]

This was a family favorite main dish lunch during Roswell, NM summers.
Thick salad with heady flavor. Make it the night before. Serve in the heat
of the day. Back then we used regular or low fat products. The new fatfree
cheese are just as good. The cheesy dressing permeates the vegetables; not
sure if we eat the salad or inhale it. Always a winner at parties, people
wanted to know how much blue cheese we used. Pat Hanneman

Recipe by: Dorothy Hanneman / Modified

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Sep
13, 1998, converted by MM_Buster v2.0l.