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Recipes
Shopping list
Ingredients
- 1 medium head Napa cabbage
- 4 slices bacon
- 8 oz sliced mushrooms (2 cups)
- ⅓ cup spinach salad dressing
- 2 teaspoons country Dijon mustard
- ½ cup crumbled blue cheese
Steps
- Slice cabbage lengthwise into quarters. Cut into ¼-inch-thick slices (about 6 cups) and place in large bowl. Cut bacon into thin strips (wash hands).
- Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook and stir 3–4 minutes until crisp. Drain bacon (reserve 2 tablespoons bacon fat in pan). Add mushrooms to pan and cook 3–4 minutes, stirring occasionally, until mushrooms are tender.
- Combine spinach dressing and mustard in small bowl; stir into mushrooms. Cook and stir 1 minute. Remove pan from heat; pour dressing over cabbage. Add blue cheese and bacon; toss until evenly coated. Serve.
Amount per ⅙ recipe serving: Calories 160, Total Fat 10g, Sat Fat 4g, Trans Fat 0g, Chol 15mg, Sodium 380mg, Total Carb 10g, Fiber 2g, Sugars 7g, Protein 6g, Calc 10%, Vitamin A 20%, Vitamin C 35%, Iron 4%