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