ingredients
- 1-1/2 pounds (about 12 cups) mixed greens
- 1 t3 tablespoons fresh-squeezed lemon juice easpoon grated orange rind
- 4-1/2 teaspoons fresh-squeezed orange juice
- 1 teaspoon grated lemon rind
- 1 small apple, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoon granular sugar substitute
- 1 small onion, coarsely chopped
- 1/2 teaspoon pomegranate seeds (optional)
- 8 strips bacon (about 1/2 pound)
prepration
In a large skillet over medium-high heat, cook bacon 7 minutes, until brown and crisp. Drain bacon on paper towels; crumble and reserve. Pour bacon fat into a measuring cup and add as much olive oil as needed (about 3 tablespoons) to make 1/2 cup. Pour mixture back into skillet.
Add apple and onion to skillet. Cook until apple is fork tender, about 7 minutes. Stir in sugar substitute, lemon and orange juices and rinds. Mix well; heat 30 seconds.
Pour dressing over greens; add crumbled bacon and pomegranate seeds, if using. Toss until greens are well coated and wilted. Serve warm.
