Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Spinach Salad with Red Potatoes

1 (10 oz.) package fresh spinach, torn

3 small red potatoes, cooked and diced

2 hard-cooked eggs, chopped

½ cup sliced fresh mushrooms

2 bacon strips, diced

¼ cup chopped red onion

½ t. cornstarch

¼ cup apple juice

2 T. cider vinegar

2 t. granular no-calorie sucralose sweetener, e.g., Splenda (R)

Dash of pepper

In a salad bowl, combine spinach, potatoes, eggs and mushrooms. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly. Pour over spinach mixture. Add bacon and toss. Serve immediately. Makes 8 servings.  Nutrition Facts – One 1-cup serving equals 60 calories, 2 g fat (0 saturated fat), 56 mg cholesterol, 109 mg sodium, 6 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges – 1 vegetable, ½ meat.