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
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.