The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. "When I tasted this tangy salad at a cookout, I immediately asked for the recipe," she writes from Bel Air, Maryland. "Even after I pared it down and added veggies, it was still a hit!"
INGREDIENTS
* 1 package (10 ounces) fresh spinach, torn * 1 can (8 ounces) sliced water chestnuts, drained and halved * 1/2 cup thinly sliced yellow summer squash * 1/2 cup sliced fresh mushrooms * 1/3 cup garbanzo beans or chickpeas, rinsed and drained * 1/4 cup chopped onion * 2 tablespoons sugar * 2 tablespoons canola oil * 2 tablespoons ketchup * 1 tablespoon water * 1 tablespoon cider vinegar * 1 garlic clove, minced * 1/4 teaspoon salt * 3 bacon strips, cooked and crumbled
SERVINGS 6 CATEGORY Lower Fat PREP 20 min. TOTAL 20 min.
DIRECTIONS
In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion. In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture and toss to coat evenly. Sprinkle with bacon. Serve immediately. Yield: 6 servings.
NUTRITIONAL INFO
Nutrition Facts: 1-1/3 cups equals 133 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 247 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
