Spinach and Fennel Salad With Low-Fat Basil Green Goddess Dressi
Ready In: 15 mins
Serves: 4-6
Ingredients
- 1 (6 ounce) package Baby Spinach
- 1 whole cucumber, sliced
- 1 small fennel bulb, thinly sliced
- 6 ounces cherry tomatoes
- 2 eggs, hard boiled and sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons light mayonnaise
- juice of half a lemon
- 3 teaspoons asian fish sauce
- 2 large scallions roughly chopped whites and greens
- 6 fresh basil leaves, roughly chopped
- 1 clove garlic
- 1⁄4 teaspoon pepper
- 1⁄3 cup nonfat plain yogurt
Directions
- Put the salad ingredients in a large bowl and toss.
- Put the mayonnaise, lemon juice, fish sauce, scallions, basil, garlic and pepper in a blender. Blend until smooth.
- Add the yogurt and pulse until combined.
- Dress the salad and toss, or serve it on the side.
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