Chef's Spinach Salad Recipe
Chef's Spinach Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional 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.

  • 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
  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. Yield: 4 servings.
Originally published as Chef's Spinach Salad in Light & Tasty October/November 2003, p14

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