• 3 Tbs. onion, minced
• 1 tsp. dried thyme
• 2 tsp. olive oil
• 2 cups blackberries, picked over
• 1/4 cup low sodium chicken broth
• 1 Tbs. sugar
• 1 Tbs. balsamic vinegar
• 2-1/2 cups Romaine lettuce
• 2-1/2 cups red leaf lettuce, shredded
• 1/2 lb. cooked Canadian bacon, thinly sliced

In heavy nonstick skillet over medium high heat, sauté onion and thyme in oil for about 2 minutes. Add 1 cup blackberries and cook 2 minutes. Mash the mixture; cook, stirring constantly, for 2 minutes or until liquid evaporates. Add broth, sugar, and vinegar and cook an additional 2 minutes. Pour mixture through a strainer into a bowl. Discard solids remaining in strainer. In large bowl, add lettuce and and blackberry mixture and toss. Arrange lettuce mixture on salad plates; top with Canadian bacon strips and remaining blackberries.

Per serving: calories 187, fat 6.9g, 32% calories from fat, cholesterol 29mg, protein 13.9g, carbohydrates 19.0g, fiber 5.3g, sugar 13.6g, sodium 813mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.8, Bread: 0.0, Lean meat: 1.6, Fat: 0.5, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.