Tangy Broccoli Spinach Salad

Not bad. Would be good with a little diced bacon too.

Tangy Broccoli Spinach Salad

8 oz frozen broccoli flowerets

1/3 c. Light Raspberry and Walnut dressing, Paul Newman

2 TB water

1 c. spinach leaves

 In medium saucepan, heat broccoli and dressing; add water. After broccoli is crisp-tender, add spinach leaves and cook until wilted.

Yield: 2 servings. Per serving= 130 Calories; 7g Fat (44.6% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. 

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