Wednesday, July 1, 2009

Food for Thought--Baby Spinach Salad

Baby Spinach Salad With Creamy Dijon Dressing

Prep: 10 minutes

This tangy dressing works well on any greens and can be made up to 2 days ahead.

1/3 cup plain low-fat yogurt
2 tablespoons lo-fat or fat-free mayonnaise
2 tablespoons Dijon mustard
1 1/2 teaspoons cider vinegar
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (6-ounce) package fresh baby spinach
1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
1 ripe diced peeled avocado

1. In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce). Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.)
2. When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces. Drizzle the dressing over the salad, and toss together gently to combine.

Makes 5 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)



Ginger said...


Tammy Howard said...


Isabel Princes said...

Oh that sounds so good and I actually have all the ingrediants for this! Glad I stopped by, now I have lunch :)
Visiting from SITS

kaye said...

yummy--I'll give it a try

Housewife Savant said...

I love baby spinach tons.
Top it with asphalt sealant and it's still dang good eats.
I never exaggerate.

BONNIE K said...

A co-worker just brought in home-grown lettuce. I think I"ll try it with this dressing.

~Kristen~ said...

This sounds yummy!

Just returning the bog luv from rainy MA!!! :-)

Debbie said...

I want one - right now!


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