- 1 (10 ounce) package washed spinach leaves
- 1/4 pound turkey bacon, chopped
- 1 cup finely chopped red onion
- 1 (10 ounce) package frozen corn kernels
- 1/2 cup red wine vinegar
- 4 teaspoons sugar
- 1/4 cup crumbled blue cheese
- 2 cups purchased fat-free croutons
- If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.
- In a 10- to 12-inch nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
- To pan, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3 to 4 minutes. With a slotted spoon, transfer onion and corn onto spinach, then spoon cooking liquid over salads.
- Arrange blue cheese equally on salads and add croutons.