Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spinach Salad with Creamy Yogurt Dressing

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  • Level: Easy
  • Yield: 6 servings
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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


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.)


  1. Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
  2. 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.


Yield: 1 cup
  1. 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.
  2. 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.