Spinach Salad with Beets

Name: Spinach Salad with Beets
Yield: 4 servings
Ingredients: 6 cups (6 ounces) packed baby spinach or torn spinach leaves; 1 cup canned pickled julienned beets, drained; 1/4 cup thinly sliced red onion, separated into rings; 1/4 cup fat-free croutons; 1/3 cup low-fat raspberry vinaigrette salad dressing; 1/4 cup real bacon bits; Black pepper (optional)

Pickled beets add a splash of color and a whole lot of flavor to this traditional spinach salad!

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Ingredients

6 cups (6 ounces) packed baby spinach or torn spinach leaves
1 cup canned pickled julienned beets, drained
1/4 cup thinly sliced red onion, separated into rings
1/4 cup fat-free croutons
1/3 cup low-fat raspberry vinaigrette salad dressing
1/4 cup real bacon bits
Black pepper (optional)

Directions

Yield:
4 servings

Serving size:
2 cups

Combine spinach, beets, onion, and croutons in large bowl. Add dressing; toss to coat.

Divide evenly among 4 serving plates. Sprinkle with bacon bits and pepper, if desired.

Calories: 80 calories, Carbohydrates: 9 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 740 mg, Fiber: 2 g

Exchanges per serving: 1/2 Fat, 2 Vegetable.