CooksRecipes | My Meals are on Wheels

Blog

“Meatless Monday” Recipe of the Week – Four-Cheese Chiles Relleños

March 20, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, Cooking, CooksRecipes, Cream cheese, Eggs, Feta Cheese, Food, Four-Cheese Chiles Relleños, Grilling, Lime Juice Green Onions, Meatless Monday, Monterey Jack Cheese, Pepper, Poblano Chiles, recipes, Roasting, salsa, Shredded White Cheddar Cheese, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is a Four-Cheese Chiles Relleños. To make this week’s recipe you’ll be needing Poblano Chiles, Feta Cheese, Shredded White Cheddar Cheese, Monterey Jack Cheese, Cream Cheese, Lime Juice Green Onions, Pepper, Vegetable Oil, Eggs, and Salsa. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Stay Safe and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Four-Cheese Chiles Relleños
Mildly spicy, this scrumptious four-cheese version of chile relleños is every bite worth the effort. Created by Chef Kevin Tubb.

Recipe Ingredients:
12 (5 inches long) poblano chiles
2 cups (12 ounces) crumbled feta cheese
2 cups (8 ounces) shredded white Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces cream cheese
1 tablespoon fresh lime juice
4 green onions, thinly sliced
1 tablespoon pepper
Vegetable oil, as needed
8 large eggs, separated
1 1/2 cups all-purpose flour
Salsa for accompaniment

Cooking Directions:
1 – Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.
2 – Mix the cheeses, lime juice, green onions, and pepper together until well-blended. Carefully stuff each chile with about 1/4 cup of the cheese mixture. Set aside.
3 – In a 10-inch skillet, heat 3/4 inch of oil to 325°F (160°C).
4 – While the oil is heating, beat the egg whites until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more.
5 – Roll the stuffed chiles in flour, coating the entire chile. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried.
6 – Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.
* Makes 12 servings.
https://www.cooksrecipes.com/mless/four-cheese_chiles_rellenos_recipe.html

Diabetic Side Dish of the Week – Heartland Vegetable Bake

March 19, 2023 at 6:02 AM | Posted in CooksRecipes, Diabetic Side Dish of the Week | Leave a comment
Tags: All-Purpose Flour, baking, Butter, Chicken Bouillon Cubes, Cooking, CooksRecipes, Diabetic Side Dish of the Week, Food, Ground Black Pepper, Heartland Vegetable Bake, Nestle Carnation Evaporated Fat Free Milk, Packaged Frozen Broccoli, recipes, Red Wax Potatoes, Seasoned Dry Bread Crumbs, Vegetables

This week’s Diabetic Side Dish of the Week is a Heartland Vegetable Bake. To make the this week’s recipe you’ll be needing Red Wax Potatoes, Water, Packaged Frozen Broccoli, Butter, All Purpose Flour, NESTLÉ CARNATION Evaporated Fat-Free Milk, MAGGI® Chicken Bouillon Cubes, Ground Black Pepper, and Seasoned Dry Bread Crumbs. There’s 175 calories and 16.4 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Heartland Vegetable Bake
This colorful vegetable medley, combined with cream sauce, will brighten any dinner table.

Recipe Ingredients:
3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped
2 tablespoons water
1 (16-ounce) package frozen broccoli, cauliflower and carrot medley
3 tablespoons butter or margarine – divided use
2 tablespoons all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Fat-Free Milk
2 MAGGI® Chicken Bouillon Cubes
1/8 teaspoon ground black pepper
1/4 teaspoon seasoned dry bread crumbs

Cooking Directions:
1 – Preheat oven to 350ºF (175ºC).
Microwave potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.
2 – Melt 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
3 – Microwave remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.
4 – Bake for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 175 Calories from Fat: 55 Total Fat: 6.1 g Saturated Fat: 3.7 g Cholesterol: 18 mg Sodium: 746 mg Carbohydrates: 21.5 g Dietary Fiber: 4.9 g Sugars: 2.3 g Protein: 8.9 g.
https://www.cooksrecipes.com/sidedish/heartland_vegetable_bake_recipe.html

Appetizer of the Week – Baby Spinach ‘n Bacon Salad

March 18, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, Baby Spinach 'n Bacon Salad, Baby Spinach Greens, Cooking, CooksRecipes, Dijon Mustard, Fat Free Salad Croutons, Food, Garlic Cloves, recipes, Red onion, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Water, White Vinegar

This week’s Appetizer of the Week is a Baby Spinach ‘n Bacon Salad. To make this week’s recipe you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce

March 18, 2023 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Appetizers, California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce, Californiai Asparagus, Cooking, CooksRecipes, Dipping Sauce, Dry Roasted Salted Peanuts, Food, fresh Bean Sprouts, Fresh Ginger, Fresh Mint Leaves, Mango, recipes, Red Pepper, Vietnamese Dried Rice Paper

Here’s a recipe for some California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce. To make this recipe you’ll be needing California Asparagus, fresh Mint Leaves, Mango, fresh Ginger, Red Pepper, Dry Roasted Salted Peanuts, fresh Bean Sprouts, and Vietnamese Dried Rice Paper. Also included is the recipe for the Dipping Sauce which needs Asian Sweet Chili Sauce and one Lime. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce
Recipe courtesy of California Asparagus Commission.

Recipe Ingredients:
Spring Rolls:
1 pound California asparagus
3/4 cup fresh mint leaves
3/4 cup cilantro leaves
1 mango or papaya
2-inch piece fresh ginger
1/2 red bell pepper
1/2 cup chopped dry roasted, salted peanuts
2 cups fresh bean sprouts
6 to 8 (8-inch) Vietnamese dried rice paper or spring roll wrappers

Dipping Sauce:
1/4 cup store-bought Asian Sweet Chili sauce
Juice of 1 lime

Cooking Directions:
1 – Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 minutes. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
2 – To assemble, fill a large bowl with hot water. Working with one wrapper at a time, slip rice paper wrapper into water until pliable, about 1 minutes
3 – Place wrapper on cutting board. In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango or papaya slices, 3 to 4 pepper slices, 3 tablespoons sprouts, 2 tablespoons herbs, sprinkling of ginger and peanuts. Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.
4 – When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter. Mix chili sauce and lime juice together. Serve along side the rolls as a dipping sauce.
Makes 24 servings.
https://www.cooksrecipes.com/appetizer/calif_asparagus_spring_rolls_with_sweet_red_chili_dipping_sauce_recipe.html

Diabetic Side Dish of the Week – Herb Idaho® Potato Wafers

March 12, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
Tags: baking, Clarified Butter, Cooking, CooksRecipes, Diabetic Side Dish of the Week, Food, Ida ho Potatoes, Kosher salt, Potatoes, recipes, Side Dishes, Whole Leaf Fresh Herbs

This week’s Diabetic Side Dish of the Week is Herb Idaho® Potato Wafers. To make this week’s recipe you’ll be needing Clarified Butter, Ida ho Potatoes, Whole Leaf Fresh Herbs, and Kosher Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Herb Idaho® Potato Wafers
Recipe courtesy of David Burke, Corporate Executive Chef of the New York Restaurant Group in New York City.

Recipe Ingredients:
1/4 cup olive oil or clarified butter
2 large Idaho® potatoes
1/2 cup finely chopped or whole-leaf fresh herbs*
Coarse or kosher salt to taste

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Brush baking sheet lightly with clarified butter or oil.
2 – Peel potatoes; cut into thin, translucent slices using mandoline. Arrange half the slices on pan in single layer.
3 – Place 3 herb leaves or sprinkle 1/4 to 1/2 teaspoon chopped herbs on each potato slice. Cover each with another potato slice; press to seal. Brush lightly with butter or oil; sprinkle lightly with salt.
4 – Bake about 15 minutes, or until potatoes are cooked, lightly browned and crisp.
Makes 4 servings.

*Use tarragon, cilantro, chives, sage, basil, rosemary or other available fresh herbs.

Nutritional Information Per Serving (1/4 of recipe): Calories: 246; Total Fat: 13g; Cholesterol: 33mg; Total Carbs: 31g; Protein: 3g; Sodium: 68mg.
https://www.cooksrecipes.com/appetizer/herb_idaho_potato_wafers_recipe.html

Quick Rosemary-Garlic Flatbread

March 12, 2023 at 6:01 AM | Posted in Appetizers, CooksRecipes | 2 Comments
Tags: baking, BUITONI Refrigerated All Natural Pesto with Basil, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Cooking, CooksRecipes, Food, fresh basil, Garlic, Naan Bread, Olive oil, Quick Rosemary-Garlic Flatbread, recipes, Rosemary

Here’s another Delicious Appetizer Recipe from the CooksRecipes website, Quick Rosemary-Garlic Flatbread. To make this recipe you’ll be needing Naan Bread, Olive Oil, BUITONI Refrigerated All Natural Pesto with Basil, Rosemary, Garlic, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, and Fresh Basil. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Quick Rosemary-Garlic Flatbread
This rosemary, garlic and pesto-flavored flatbread is delicious, quick and easy to make. Great with pasta main dishes or a green salad. Drizzle with olive oil before serving, if desired.

Recipe Ingredients:
2 (9 x 7-inch) naan or flatbreads or 1 (15 x 10-inch) foccacia bread
1 tablespoon olive oil
1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon shredded fresh basil

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Position rack in the middle position in the oven.
2 – Place bread on jelly-roll pan or large baking sheet.
3 – Combine oil and pesto in small bowl; brush bread with mixture. Sprinkle evenly with rosemary, garlic and cheese.
4 – Bake for 8 to 10 minutes or until cheese melts and bread is beginning to brown. Remove from oven. Sprinkle with basil; drizzle with additional olive oil, if desired.
Makes 10 to 12 servings.
https://www.cooksrecipes.com/appetizer/quick_rosemary-garlic_flatbread_recipe.htmlm

Appetizer of the Week – Nachos with a Twist

March 11, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, baking, Butterball Turkey Bacon, Cooking, Cooking spray, CooksRecipes, Food, Green Onions, Nachos, Nachos with a Twist, Ranch dressing, recipes, Shredded Colby Jack Cheese, Tortilla Chips

This week’s Appetizer of the Week is Nachos with a Twist. To make this recipe you’ll be needing Cooking Spray, Tortilla Chips, Shredded Colby/Jack Cheese, Ranch Dressing, Green Onions, and Butterball Turkey Bacon. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Nachos with a Twist
Ranch dressing replaces the salsa and crumbled pieces of cooked turkey bacon makes a flavorful change from ground beef in this easy to prepare appetizer.

Recipe Ingredients:
Non-stick cooking spray
4 cups tortilla chips
1 cup shredded Colby/Jack cheese
2/3 cup ranch dressing
1/4 cup thinly sliced green onions
1/2 cup cooked drained crumbled Butterball® Turkey Bacon (about 8 slices)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray cookie sheet with cooking spray.
2 – Place half of the tortilla chips on cookie sheet. Top with half of the cheese, ranch dressing, onions and bacon. Repeat layers.
3 – Bake 3 to 4 minutes or until cheese is melted. Remove from oven and let stand 2 to 3 minutes. Using a large spatula, carefully slide nachos onto large serving platter to serve.
Makes 8 appetizer servings.
https://www.cooksrecipes.com/appetizer/nachos_with_a_twist_recipe.html

“Inside-Out” Grilled Cheese with Red Onion Jam

March 11, 2023 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: "Inside-Out" Grilled Cheese with Red Onion Jam, Butter., Cooking, CooksRecipes, Food, Queso Blanco, recipes, Red Onion Jam, Whole Grain Bread

Here’s an Appetizer recipe for an “Inside-Out” Grilled Cheese with Red Onion Jam. To make this recipe you’ll be needing Whole Grain Bread, Butter, Queso Blanco, and Red Onion Jam. Recipe for Red Onion Jam is included. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

“Inside-Out” Grilled Cheese with Red Onion Jam
Chef Todd Downs takes the grilled cheese sandwich to soaring heights both in taste and presentation.

Recipe Ingredients:
Red Onion Jam:
2 red onions, peeled and cut in very thin, match-sized strips
1/4 cup vegetable oil
1/2 cup rice vinegar
1/4 cup grenadine syrup
Juice of 1 lemon
1/2 cup golden raisins
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
Freshly ground pepper, to taste

Sandwiches:
12 slices seeded, whole-grain bread, such as sunflower seed, 2 x 2-inches square and 1/8 inch thick, crusts removed
6 tablespoons butter, melted
24 slices queso blanco or queso blanco con frutas cheese, 2 x 2-inches square and 1/4 inch thick

Cooking Directions:
1 – For the Red Onion Jam: Sauté the onions in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add the remaining jam ingredients. Cook for about 20 minutes, until thickened.
2 – For the Sandwiches: Brush the bread slices on both sides with the melted butter. Toast until golden brown.
3 – Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
4 – Place twelve of the cheese squares on a cutting board. Top each with a teaspoon of red onion jam and then a slice of the toasted bread. Top the bread with another teaspoon of jam. Top each sandwich with a slice of the remaining cheese. Press the sandwich together.
5 – If preparing ahead, warm the sandwiches in a 350ºF (175ºC) oven just before serving.
Makes 12 servings.
https://www.cooksrecipes.com/appetizer/inside-out_grilled_cheese_with_red_onion_jam_recipe.html

Maple Roasted Vegetables

March 5, 2023 at 6:01 AM | Posted in CooksRecipes, vegetables | Leave a comment
Tags: Acorn Squash, baking, Canola Oil, Cauliflower, Cooking, CooksRecipes, Food, Green Peppers, Maple Roasted Vegetables, Maple Syrup, Parsnips, recipes, Red Peppers, Side dish, Sweet Potatoes

Here’s a Delicious and Healthy Side Dish, Maple Roasted Vegetables. To make this recipe you’ll be needing Canola Oil, Maple Syrup, Red Peppers, Green Peppers, Cauliflower, Sweet Potatoes, Acorn Squash, Parsnips, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Maple Roasted Vegetables
Inspired medley of roasted vegetables enhanced with a touch of maple sweetness.

Recipe Ingredients:
1/3 cup canola oil
1/3 cup maple syrup
1 EACH red and green peppers, cut into large cubes
1/2 head cauliflower, cut into 1 1/2-inch florets
1 sweet potato, cut into 1 1/2-inch. cubes
1 acorn squash, peeled and cut into 1 1/2 in cubes
4 parsnips, peeled and cut lengthwise
4 carrots, peeled and cut lengthwise
1 head of garlic, peeled and separated into cloves
1 large red onion, cut into eighths
1 teaspoon EACH salt and pepper
1 tablespoon dried basil

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3 – Bake for 40 to 45 minutes, stirring occasionally, until vegetables are tender.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 190; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 6g; Protein: 3g; Sodium: 280mg.
https://www.cooksrecipes.com/sidedish/maple_roasted_vegetables_recipe.html

Baby Spinach ‘n Bacon Salad

February 12, 2023 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Baby Spinach 'n Bacon Salad, Baby Spinach Greens, Cooking, CooksRecipes, Dijon Mustard, Fat Free Salad Croutons, Food, Garlic Cloves, recipes, Red onion, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Water, White Vinegar

Here’s a recipe for a Baby Spinach ‘n Bacon Salad. To make this Salad you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.