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    Bacon Recipes

    Here are three recipes featuring pork or turkey bacon in modest amounts: a salad, a popular appetizer, and a pasta dish. Each recipe contains at least one antioxidant-rich vegetable, too.

    Salmon Cobb Salad with Light Dill Dressing



    6 tablespoons low-fat buttermilk

    4 tablespoons light mayonnaise

    2 tablespoons minced shallot

    1 1/2 tablespoons chopped fresh dill

    2 teaspoons fresh lemon juice

    1/4 teaspoon salt

    1/4 teaspoon black pepper


    8 cups romaine lettuce leaves, torn into bite-size pieces

    4 hard- boiled eggs

    4 ounces smoked or grilled salmon, skin removed, then flaked with fork into bite-size chunks

    1/2 avocado, pitted, peeled and diced

    6 strips center- cut bacon, cooked until crisp and crumbled


    • In medium bowl, combine dressing ingredients with whisk. Cover and keep in refrigerator until needed.
    • Place lettuce pieces in the bottom of a large salad serving bowl. Discard two of the yolks from the hard-boiled eggs, coarsely chop what’s left and sprinkle chopped egg over the top of the lettuce. Top with salmon pieces, avocado, and bacon bits.
    • Drizzle dressing over the top and toss salad to blend well. Portion into 4 bowls and serve.

    Yield: 4 servings

    WebMD Weight Loss Clinic members: Journal as: 1 cup entree salad with seafood and light dressing OR 1 portion frozen dinner light OR 1 cup hearty stew

    Nutrition Analysis: Per serving: 233 calories, 15 g protein, 11 g carbohydrate, 14.5 g fat, 3.3 g saturated fat, 6.5 g monounsaturated fat, 4 g polyunsaturated fat, 130 mg cholesterol, 4 g fiber, 775 mg sodium. Calories from fat: 56%.

    Light Potato Skins


    4 medium russet potatoes, scrubbed, baked or microwaved, then cooled slightly

    About 2 teaspoons canola oil

    1/2 cup shredded, reduced-fat sharp cheddar cheese

    4 strips Oscar Mayer Turkey Bacon (or similar), cooked until crisp and crumbled into pieces

    2 green onions, trimmed and finely chopped

    Garnish: light ranch dressing or fat-free sour cream (optional)


    • Preheat oven to 450 degrees F. Line a thick cookie sheet with foil.
    • Cut potatoes in half lengthwise. Scoop out most of the inside, leaving about 1/4-inch of potato attached to the skin.
    • Brush the inside and the skin side of each potato half lightly with canola oil, and set it on the prepared pan, skin-side down. Bake in preheated oven about 10 minutes, until lightly brown.
    • Place grated cheese, crumbled bacon, and green onions in a small bowl and toss to blend. Sprinkle evenly over potato skins and top with freshly ground pepper, if desired.
    • Bake until the cheese is bubbly, about 8 minutes. Set potato skins on a serving dish and serve with light ranch dressing or fat-free sour cream if desired.

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