Yields Makes 4 servings
Notes: To create a Cobb salad, put spinach in individual bowls and group each topping separately on leaves.

How to Make It

Step 1
1

If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.

Step 2
2

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.

Step 3
3

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.

Step 4
4

Arrange blue cheese equally on salads and add croutons.

Ingredients

 1 package (10 oz.) washed spinach leaves
 1/4 pound turkey bacon, chopped
 1 cup finely chopped red onion
 1 package (10 oz.) frozen corn kernels
 1/2 cup red wine vinegar
 4 teaspoons sugar
 1/4 cup crumbled blue cheese
 2 cups purchased fat-free croutons

Directions

Step 1
1

If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.

Step 2
2

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.

Step 3
3

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.

Step 4
4

Arrange blue cheese equally on salads and add croutons.

Warm Spinach Salad