Serves 4; 2 cups salad and 2 tablespoons dressing per serving


6 ounces spinach

2 medium Italian plum (Roma) tomatoes, sliced crosswise

1 ounce (1/4 cup) crumbled soft goat cheese

1 tablespoon plus 1 teaspoon imitation bacon bits

2 tablespoons sliced almonds, dry-roasted


2 teaspoons olive oil (extra virgin preferred)

2 medium green onions, thinly sliced

1/4 cup fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon light brown sugar

1/8 teaspoon pepper

Nutrition Facts

Calories 105

Total Fat 6.0 g

Saturated Fat 1.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.0 g

Cholesterol 3 mg

Sodium 92 mg

Carbohydrates 10 g

Fiber 2 g

Sugars 6 g

Protein 4 g


Dietary Exchanges

1 vegetable, 1/2 other carbohydrate, 1 fat


  1. In a large serving bowl, make one layer each, in order, of the spinach, tomatoes, goat cheese, bacon bits and almonds.

  2. In a small skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 1 to 2 minutes, or until almost soft, stirring occasionally. Stir in the remaining dressing ingredients. Simmer for 1 to 2 minutes, or until the brown sugar is dissolved and the mixture is heated through, stirring occasionally. Pour over the salad.