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Tasty Tuesday-Spinach Salad



Spinach Salad

Yield: 4 servings


Ingredients:

  • 4 cups spinach, torn to bite-size

  • ½ cup yellow pepper

  • ½ cup red pepper

  • ¼ cup green onions, sliced

  • 2 Tablespoons fresh parsley or cilantro

  • ¼ cup purple cabbage, sliced in thin 2-inch strips

  • 12 cherry tomatoes


Directions:

  1. Combine all vegetables in mixing bowl.

  2. Mix well. Cover and chill.

  3. Just before ready to serve, add dressing.

  4. Enjoy and Bon Appétit!


Dressing


Ingredients:

  • ½ cup unsweetened plant-based milk

  • ⅓ teaspoon salt

  • ½ teaspoon onion powder

  • ⅛ teaspoon garlic powder

  • 2 Tablespoons grape seed oil

  • ¼ teaspoon xanthan gum

  • ½ Tablespoon fresh lemon juice

  • ⅛ teaspoon dill

  • ⅛ teaspoon basil


Directions:

  1. Combine first four ingredients in blender and blend on high.

  2. Lift lid while blender is still on and drizzle in oil.

  3. Continue to blend and add xanthan gum.

  4. Replace lid on blender and turn off blender.

  5. Fold in lemon juice and seasoning.

  6. Store in glass salad dressing container and place in refrigerator until ready to serve.


Nutritional Facts per serving of Spinach Salad w/ 2-Tablespoons dressing:

Calories 137 Fat 6 g Cholesterol 0 mg

Sodium 372 mg Carbohydrates 15 g Fiber 6 g

Protein 5 g Vitamin D 0 mcg Calcium 144 mg

Iron 3 mg Potassium 1146 mg


Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585



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