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Tina Rupp Photo by: Tina Rupp

Baby Spinach Salad With Creamy Dijon Dressing

Prep: 10 minutes.

Try this tangy dressing on any flavorful greens.

Health JUNE 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 13g
  • Fiber: 5g
  • Cholesterol: 2mg
  • Iron: 2mg
  • Sodium: 327mg
  • Calcium: 73mg
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Baby Spinach Salad With Creamy Dijon Dressing recipe

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