Baby Spinach Salad With Creamy Dijon Dressing

Baby Spinach Salad With Creamy Dijon Dressing
Photo by Tina Rupp

Ingredients

  • 1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
  • 2 tablespoons fat-free mayonnaise
  • 1 (6-ounce) package fresh baby spinach
  • 1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon sugar
  • + 15 more ingredients
    • 1/3 cup plain low-fat yogurt
    • 1 ripe diced peeled avocado
    • 1 teaspoon sugar
    • ¼ teaspoon kosher salt
    • 1 (6-ounce) package fresh baby spinach
    • 1 ½ teaspoons cider vinegar
    • 1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
    • 1 ripe diced peeled avocado
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon kosher salt
    • 1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
    • ¼ teaspoon Worcestershire sauce
    • 1 ½ teaspoons cider vinegar
    • ¼ teaspoon Worcestershire sauce
    • 2 tablespoons Dijon mustard

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, a...

View full recipe at My Recipes

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