1/4 cup mango chutney
1 tbsp. unseasoned rice wine vinegar
1 tbsp. vegetable oil
1 tsp. Dijon mustard
8 cups baby spinach
1 cup bean sprouts
1/4 cup diced red onion

Blend together 1/4 cup mango chutney, 1 tbsp. unseasoned rice wine vinegar, 1 tbsp. vegetable oil and 1 tsp. Dijon mustard in a small food processor or blender; season to taste with salt and pepper. Pour into a large skillet and heat until warmed. Remove from heat and toss in about 8 cups baby spinach, 1 cup bean sprouts and 1/4 cup diced red onion. Top with crisp, crumbled bacon, if you like. Makes 4 to 6 servings.

Nutritional Information:
70 calories, 1 g protein, 3 g fat (0 g sat., 0 g trans), 12 g carbohydrate, 1 g fiber, 9 g sugar, 0 mg cholesterol, 260 mg sodium, 1 point
skillet spinach sprout salad
Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork