Baby Spinach Salad With Creamy Dijon Dressing

spinach-dijon-salad Recipe
Tina Rupp
Prep: 10 minutes.

Try this tangy dressing on any flavorful greens.

Yield:

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

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

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

Preparation

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.

Note:

Catherine Broihier, M.S., R.D., and Kimberly Mayone,

Health

June 2006
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