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Tomato Spinach Salad

 Tomato Spinach Salad
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.
6-8 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 145 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 290 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.