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Sugar Free Green Tea Spinach Salad

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1/2 cup sliced mushrooms 
2 slices bacon 
1/4 cup finely chopped red onion 
1/2 teaspoon cornstarch 
1/4 cup apple juice 
2 tablespoons cider vinegar 
1/2 tablespoon Island Teas Matcha green tea sugar free Frappe mix
1 to 2 hard-cooked eggs, chopped or quartered 
3 small red potatoes, unpeeled, cooked, sliced 
8 cups lightly packed spinach leaves, torn into bite-size pieces 
Salt and pepper, to taste 

Combine spinach, potatoes, and mushrooms in salad bowl. In small skillet cook bacon until crisp; drain well, crumble and reserve. Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in Matcha mix. Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.

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