Serves: 4
Total Calories: 410
1. In a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels and set aside.
2. In a medium bowl, mix oil, vinegar, splenda, soy sauce, ginger, salt and pepper until well blended. Add tofu and onion. Stir and set aside.
3. Rinse, stem and drain spinach. Tear into bite-size pieces (you will have about 8 cups). Place in a large salad bowl. Add bean sprouts, celery and bacon,
Pour on dressing and toss. Press hard-cooked eggs through a sieve. Sprinkle eggs over salad.
This Sweet and Sour Spinach Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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