Baby Spinach Salad With Creamy Dijon Dressing

Total Time
Prep 15 mins
Cook 0 mins

Found this on for some new ways to dress up a light lunch or dinner.

Ingredients Nutrition


  1. In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
  2. Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
  3. 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.
  4. Drizzle the dressing over the salad, and toss together gently to combine.
Most Helpful

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!

IngridH May 18, 2012

Very enjoyable salad, even if I did leave the avocado on the side for my other half to eat! He loves 'em ~ I don't! Other than that, though, I followed your recipe & was very happy with your wonderful salad! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike August 04, 2011

Lovely light summer meal - I subbed baby cos lettuce and doubled the avocado - really enjoyable.

katew January 31, 2011