Baby Spinach Salad With Creamy Dijon Dressing

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

• Ready In: 15 mins
• Serves: 5

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 fresh 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

Directions

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.