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Chef’s Spinach Salad

Total Time

Prep/Total Time: 25 min.


4 servings

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


  1. 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.

Nutrition Facts

2 cups: 172 calories, 6g fat (3g saturated fat), 44mg cholesterol, 783mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

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