Recipe by AZPARZYCH
Found this on Health.com...looking for some new ways to dress up a light lunch or dinner.
Top Review by IngridH
Nice to find a new twist on spinach salad- especially one that is diet friendly! I replaced the avocado with a hard boiled egg, as we are not avocado fans. Other than that, I made as written. While we liked the dressing, we both thought is was a bit too thick, and that it needed a bit more acid to make it really pop. Next time I'll double the vinegar, I think that should solve the problem. Thanks for a great salad!
- 78.07 ml plain low-fat yogurt
- 29.58 ml fat-free mayonnaise
- 29.58 ml Dijon mustard
- 7.39 ml cider vinegar
- 4.92 ml sugar
- 1.23 ml kosher salt
- 1.23 ml fresh ground black pepper
- 1.23 ml Worcestershire sauce
- 170.09 g packagefresh Baby Spinach
- 1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
- 0 medium red onion, thinly sliced and cut into 1/2-inch pieces
- 1 ripe diced peeled avocado
Directions See How It's Made
- 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.