Name: Baby spinach salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: USA
Ingredients: 1⁄3 cup yogurt (it could be low fat); 2 tablespoons mayonnaise (it could be low fat); 1 1⁄2 tablespoons vinegar (white wine vinegar); 1 teaspoon sugar; 1⁄4 teaspoon salt; 1⁄4 teaspoon pepper (white pepper or freshly ground black pepper); 1⁄4 teaspoon Worcestershire sauce; 1 bell pepper (yellow sweet pepper, for contrast, seeds removed and cut into half an inch chunks); 1 onion (red onion, medium size, thinly sliced); 1 avocado (stoned, peeled and diced); 6 ounces spinach (baby spinach, rinsed); 2 teaspoons mustard (Dijon mustard)

Baby spinach is tender and sweet, far gentler than mature spinach, and perfect raw in a salad. Here it's tossed with creamy avocado, sharp red onion, and crisp yellow pepper, then bound together with a tangy yogurt dressing. It comes together in fifteen minutes and makes a fresh, light lunch or a side that holds its own next to grilled meat or fish.

Ingredients

1⁄3 cup yogurt (it could be low fat)

2 tablespoons mayonnaise (it could be low fat)

1 1⁄2 tablespoons vinegar (white wine vinegar)

1 teaspoon sugar

1⁄4 teaspoon salt

1⁄4 teaspoon pepper (white pepper or freshly ground black pepper)

1⁄4 teaspoon Worcestershire sauce

1 bell pepper (yellow sweet pepper, for contrast, seeds removed and cut into half an inch chunks)

1 onion (red onion, medium size, thinly sliced)

1 avocado (stoned, peeled and diced)

6 ounces spinach (baby spinach, rinsed)

2 teaspoons mustard (Dijon mustard)

Instructions

Place the baby spinach into a large bowl, top with the bell pepper, sliced onion and avocado.

In the meantime, combine all the dressing ingredients.

Drizzle over the baby spinach, toss gently and serve immediately.

Baby spinach salad with avocado, red onion, yellow bell pepper, and creamy dressing in a white bowl on a modern kitchen counter.

Preparation time 15 minutes

Yield

4 servings

Notes

Dress this salad just before serving. Baby spinach is delicate and will wilt quickly once the dressing goes on, so toss it at the last moment.

If you're making it ahead, keep the dressing and whole avocado separate. Prepare the avocado at serving time, as it browns once cut, and add it last. Add the dressing and combine at the table.

Variations

For extra crunch, scatter a handful of toasted pine nuts, sliced almonds, or sunflower seeds over the top just before serving. Toasted walnuts or pecans work well too, and pair especially nicely with the avocado.

For a sweet-savory version, add a handful of pomegranate seeds, sliced strawberries, or segments of orange.

Source

North American cuisine

very easy, mix

salads, side dishes, vegetables

American food recipes
Food in U.S.A.