Chef's Spinach Salad Recipe

Chef's Spinach Salad Recipe photo by Taste of Home

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This salad is eye-catching enough to make any chef proud! It's served with a tangy buttermilk dressing that gets a little zip from white wine vinegar. Loretta Matzen shares the recipe from Coram, New York.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chef's Spinach Salad Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 small red onion, thinly sliced
2 tablespoons white wine vinegar
1 teaspoon sugar
1 package (6 ounces) fresh baby spinach
1 cup quartered cherry tomatoes
1 cup fresh or frozen corn, thawed
4 ounces fully cooked lean ham, cut into thin strips
4 ounces sliced cooked turkey, cut into thin strips
1 piece (2 ounces) reduced-fat cheddar cheese, cut into thin strips
DRESSING:
1/2 cup buttermilk
2 tablespoons minced chives
1 tablespoon reduced-fat mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small bowl, combine the onion, vinegar and sugar; let stand for 15 minutes. On a serving platter, arrange the spinach, tomatoes, corn, ham, turkey and cheese. Drain onion mixture and place onions over salad. In a bowl, whisk the dressing ingredients. Serve with salad. Yield: 4 servings.

Nutritional Analysis: One serving (2 cups salad with 3 tablespoons dressing) equals 172 calories, 6 g fat (3 g saturated fat), 44 mg cholesterol, 783 mg sodium, 10 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

Originally published as Chef's Spinach Salad in Light & Tasty October/November 2003, p14