Spinach Salad with Creamy Yogurt Dressing

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 red bell peppers, roasted, seeded, peeled and julienned
  • 1 bunch oregano, leaves only, roughly chopped
  • 1/2 cup green olives, pitted and roughly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch spinach, stems removed, washed and dried
  • 1/4 red cabbage, cored and finely shredded
  • 3 Italian Roma tomatoes, cored, seeded julienned
  • 1 small red onion, julienned
  • 1 small jicama, peeled and julienned
  • 2 pickling cucumbers, peeled and julienned
  • Creamy Yogurt Dressing, recipe follows
  • CREAMY YOGURT DRESSING
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 garlic cloves, roughly chopped
  • 1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)
Directions
  • Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.

  • For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.

  • For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.

  • To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

  • Yield: 1 cup


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