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Ingredientes
- 1/2 c. Onion, sliced
- 1/4 c. Fat-free cream cheese, softened
- 1/4 c. Skim lowfat milk
- 2 tsp White wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Dry dill
- 1/2 tsp Honey
- 1/8 tsp Pepper
- 2 c. Kale, thinly sliced
- 2 c. Beet greens, thinly sliced
- 2 c. Swiss chard, thinly sliced
- 2 slc Turkey bacon, cooked and minced
Direcciones
- 1. Heat a large, nonstick skillet over medium-high heat. Add in onion; saute/fry 5 min or possibly till golden. Reduce heat to low. Add in cream cheese, lowfat milk, vinegar, mustard, dill, honey and pepper; stir till blended. Remove skillet from heat.
- 2. Add in kale, beet greens and Swiss chard to pan; toss to coat. Cover and let stand 30 seconds. Divide slaw proportionately between 2 plates; top each with minced bacon. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 2 servings | |
| Calories 473 | |
| Calories from Fat 298 | 63% |
| Total Fat 33.34g | 42% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 2146mg | 89% |
| Potassium 928mg | 27% |
| Total Carbs 15.6g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.53g | 4% |
| Protein 29.85g | 48% |
