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[edit] Ingredients
½ |
cup Onion, sliced |
¼ |
cup Fat-free cream cheese, softened |
¼ |
cup Skim milk |
2 |
teaspoons White wine vinegar |
1 |
teaspoon Dijon mustard |
½ |
|
½ |
teaspoon Honey |
⅛ |
teaspoon Pepper |
2 |
cups Kale, thinly sliced |
2 |
cups Beet greens, thinly sliced |
2 |
cups Swiss chard, thinly sliced |
2 |
[edit] Preparation
Step 1 |
1. Heat a large, nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Reduce heat to low. Add cream cheese, milk, vinegar, mustard, dill, honey and pepper; stir until blended. Remove skillet from heat. |
Step 2 |
2. Add kale, beet greens and Swiss chard to pan; toss to coat. Cover and let stand 30 seconds. Divide slaw evenly between 2 plates; top each with chopped bacon. Serve immediately. |
