4slicesturkey bacon, add extra olive oil to the pan you cook the bacon in and reserve 4 teaspoons of the bacon-flavored oil,take the bacon out of oil. reserve and crumbled
4teaspoonsreserved, bacon-flavored olive oil
4tablespoonswhite vinegar
4teaspoonssugar, honey or maple syrup
½teaspoongarlic powder
2tablespoonswater
2 teaspoonscorn starch
salt and pepper to taste
The Salad
2cups cooked potatoes, cubed, kept warm
2cans or 4 cups cookedgreen beans, drained and rinsed, warmed/heated
½cup or to tastediced onions, raw or cooked slightly
Instructions
The Vinegar Dressing
Add 4 teaspoons + of olive oil to a small pan/skillet and cook the turkey bacon in it. Reserve the bacn to add to the salad.
Keep bacon-flavored olive oil in a small pan. Add vinegar, sugar, garlic powder, to it, and cook 30 seconds or till sugar is well mixed or melted.
Add cornstarch with water, stir well, and add to the vinegar mix and stir for just a few seconds till just a little thick and hot. Pour mixture over the salad making sure to get all of the dressing out of the pan.
The Salad
Add all of the heated ingredients for the salad to a bowl including the bacon bits and add the onion. Pour the hot dressing over the bowl and stir well. Taste for salt and pepper needed and adjust. Serve warm.
21 Day Fix Container Counts for 1½ cup serving: 1G, 1Y, 1teaspoon oil, 1 teaspoon sweetener
The bacon is only 1/4 of a Red per serving, I count it with the rest of my reds for the day.
Notes
You could totally make this into a Green container salad by replacing the 2 cups of cooked potatoes with 2 cups of cooked cauliflower.