2 tablespoons butter or margarine, divided
2 green onions, thinly sliced
3 tablespoons beets
1 (8 ounce) container low-fat mayonnaise, divided
1 cup white vinegar
1/2 cup vegetable oil
1 (8 ounce) package cream cheese
1 pound bacon
In a medium mixing bowl, beat butter and olive oil together. Add the beets and onion and stir lightly to coat. In a separate mixing bowl, blend in the vinegar and oil. Mix together the mayonnaise and vinegar mixture and pour into the skillet. Pour over the salad and toss to coat. Cover and simmer over medium heat for 30 minutes.
While the salad is heating, place the bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove bacon from pan and immediately dip sandwiches into the mayonnaise/vinegar mixture, coat thoroughly. Cover and cook over medium heat for 10 minutes, until crisp. Serve with salad greens.