1 c. carrots, thinly sliced
1/3 c. raspberry vinaigrette dressing, fat free
1 1/2 c. broccoli florets
3 c. spinach, baby, torn
1/3 c. cheese, colby and Monterey Jack, reduced fat
2 T. bacon bits
Bring carrots and 1/2 of dressing to boil in medium saute pan. Reduce heat to low; cover and simmer 3 minutes. Stir in broccoli; cover and continue to simmer 3 minutes or until crisp-tender. Place spinach, cheese and bacon bits in a salad bowl; then pour hot vegetables and remaining dressing over and toss to coat. Serve warm.
Makes 2 servings.
Nutrition Information: 180 calories; 5 g fat; 15 mg cholesterol; 540 mg sodium; 24 g carbohydrates; 5 g fiber; 11 g protein.