Makes 5 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)
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
How to Make It
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.)
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.
Catherine Broihier, M.S., R.D., and Kimberly Mayone,
Didn't make the whole salad; just the dressing. I tossed it with fresh spinach and topped the spinach with garden-grown cherry tomatoes and cucumbers, and sprinkled it with bleu cheese crumbles and sunflower seeds. I served this alongside grilled chicken breasts and popovers. Don't know if I'll try the rest of the salad but the dressing is good and likely quite versatile.
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