Instructions: In a large skillet over medium-high heat, cook bacon 7 minutes, until brown and crisp. Drain bacon on paper towels; crumble and reserve. Pour bacon fat into a measuring cup and add as much olive oil as needed (about 3 tablespoons) to make 1/2 cup. Pour mixture back into skillet.

Add apple and onion to skillet. Cook until apple is fork tender, about 7 minutes. Stir in sugar substitue, lemon and orange juices and rinds. Mix well; heat 30 seconds.

Pour dressing over greens; add crumbled bacon and pomegranate seeds, if using. Toss until greens are well coated and wilted. Serve warm.

This recipe yields 8 servings.

Comments: Choose hearty greens for this salad, such as spinach, watercress, radicchio, endive and arugula. Their peppery flavor and firmer texture hold up well to the warm citrus vinaigrette and the smoky bits of bacom.

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