Publisher Photo
Publisher Photo
When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons dried minced onion
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1 package (10 ounces) fresh spinach, torn
  • 2 cups cherry tomatoes

Directions

In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss. Yield: 6-8 servings.
Editor's Note: If dressing thickens, thin with additional milk if desired.
Originally published as Tomato Spinach Salad in Taste of Home April/May 1995, p17

Nutritional Facts

1 each: 145 calories, 13g fat (3g saturated fat), 10mg cholesterol, 290mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons dried minced onion
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1 package (10 ounces) fresh spinach, torn
  • 2 cups cherry tomatoes
  1. In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss. Yield: 6-8 servings.
Editor's Note: If dressing thickens, thin with additional milk if desired.
Originally published as Tomato Spinach Salad in Taste of Home April/May 1995, p17

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