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Baby Spinach Salad With Creamy Dijon Dressing

Tina Rupp
Yield Makes 5 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)
Prep: 10 minutes.Try this tangy dressing on any flavorful greens.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.