Spinach & Tomato Salad

Ingredients

• THE SALAD:
• 2.1 ozs. 1 box ready-to-serve bacon
• 1/2 European cucumber
• 15.5 ozs. 1 can JOAN OF ARC Light Red Kidney Beans, rinsed, drained
• 12 ozs. baby spinach
• 1 pint grape tomatoes, halved if large
• 1 small red onion, thinly sliced
• THE DRESSING:
• 1/4 cup olive oil
• 1/4 cup ketchup
• 2 tbls. REGINA White Wine Vinegar
• 1 tablespoon honey
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon ACCENT Flavor Enhancer

Directions

Re-heat bacon slices according to pkg directions; cool slightly. Cut cucumber half lengthwise in half; cut crosswise into thin slices. In large bowl, toss cucumber slices, beans, spinach, tomatoes and red onion. Divide mixture evenly between 4 salad plates; drizzle with dressing. Crumble bacon over salads. Serve immediately. Makes 4 accompaniment servings.

Dressing: Into small glass jar, measure 1/4 cup olive oil, 1/4 cup ketchup, 2 tablespoons Regina White Wine Vinegar, 1 tablespoon honey, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon Accent Flavor Enhancer. Place lid securely on jar; shake vigorously until well-blended. Makes about 2/3 cup.