Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Lettuce with a warm, vinegary dressing and bacon bits.

Servings

7 cup Lettuce, Boston, fresh, shred/chpd , torn into pieces
4 Bacon, cured, lower sodium
1 tbsp olive oil
4 tbsp cider vinegar
1 tsp sugar
0.25 cup low fat unsalted chicken broth (gluten free)
0.25 tsp salt
1 pinch black pepper

1 Place lettuce in a large salad bowl.
2 In a small nonstick sauté pan, cook bacon over medium heat until crisp. Remove bacon from pan and chop into small pieces. Toss bacon with lettuce.
3 In a small bowl, whisk together remaining ingredients. Pour into the bacon skillet and bring to a boil. Reduce heat and simmer for 8-10 minutes or until slightly thickened.
4 Pour hot dressing over salad and toss well to coat.

A superb salad provided by dLife food columnist Lara Rondinelli.