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  1. This colorful recipe updates the classic warm bacon-spinach salad with an absolutely fabulous dressing made with cider vinegar, maple syrup and Dijon mustard. A dab of syrup on the bacon after cooking gives it a kiss of maple flavor.

  2. cups baby spinach 2 cups very thinly sliced red cabbage 1 cup julienned or shredded carrot 1/3 cup cider vinegar 1/4 cup plus 1 teaspoon pure maple syrup, divided 1 tablespoon coarse Dijon mustard 3/4 teaspoon salt 1/4 teaspoon pepper, divided 8 slices bacon, diced 1 tablespoon vegetable oil 3/4 cup chopped red onion 1. Toss spinach, cabbage and carrot in large bowl. Whisk vinegar, 1/4 cup of the syrup, mustard, salt and 1/8 teaspoon of the pepper in glass measuring cup.

  3. Cook bacon in large skillet over medium heat 5 to 8 minutes or until crisp, stirring frequently. Drain on paper towels. (Remove and discard drippings; reserve skillet.) Brush bacon with remaining 1 teaspoon syrup; sprinkle with remaining 1/8 teaspoon pepper.

  4. Heat oil in same skillet over medium-high heat until hot. Cook onion 1 1/2 to 2 minutes or until softened, stirring frequently. Stir in vinegar mixture; simmer 1 minute. Pour warm dressing over spinach mixture; toss to coat well. Sprinkle with bacon.

  5. (1 1/2-cup) servings PER SERVING: 225 calories, 10.5 g total fat 3 g saturated fat), 8.5 g protein, 25 g carbohydrate, 20 mg cholesterol, 975 mg sodium, 3 g fiber


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