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Spinach salad
Make-ahead at least two hours or up to one day.
- 1 bag (8 oz) baby spinach leaves
- 1 small (4 oz) red onion, sliced thin
- 1 can (8 oz) water chestnuts, drained and sliced
- 1 cup frozen petite peas, thawed
- 3 hard-cooked eggs, chopped fine
Layer all ingredients in a salad bowl, in the order listed. A glass bowl makes a nice presentation, but is not necessary.
- 1/2 cup canola mayonnaise
- 1/2 cup plain low-fat yogurt
- 1 Tbsp mustard seeds
- 2 oz crumbled bleu cheese or Feta cheese
Mix all ingredients in a small bowl and blend well. Spread evenly on top of the layered salad.
- 8 oz bacon, cooked crisp and crumbled
- black pepper
Just before serving, sprinkle bacon bits on top of the salad and add a few grinds of pepper. Toss together and serve.
Serving alternative: Do not toss, but use fork and spoon to lift out servings including each of some layer.
Variations
Add a layer of thin slices of radish or red bell pepper to give additional color.
Servings: 6-8
Credits: Sunset magazine, reader-contributed recipe by Debra Nelson.