Ingredients:

  • 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

 

Directions:

Makes 4 to 6 servings

  1. 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
  2. Season to taste with salt and pepper
  3. Pour into a large skillet and heat until warmed
  4. Remove from heat and toss in about 8 cups baby spinach, 1 cup bean sprouts and 1/4 cup diced red onion
  5. Top with crisp, crumbled bacon, if you like
 
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