Baby Spinach Salad With Creamy Dijon Dressing

Tina Rupp
Prep: 10 minutes.

Try this tangy dressing on any flavorful greens.

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


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1/3 cup plain low-fat yogurt
2 tablespoons 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.

Created date

May 2006

Nutritional Information

Calories 114
Fat 7 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 3 g
Carbohydrate 13 g
Fiber 5 g
Cholesterol 2 mg
Iron 2 mg
Sodium 327 mg
Calcium 73 mg