Follow these steps for perfect results
plain low-fat yogurt
plain
fat-free mayonnaise
fat-free
Dijon mustard
cider vinegar
sugar
kosher salt
fresh ground black pepper
fresh ground
Worcestershire sauce
fresh Baby Spinach
fresh
yellow bell pepper
seeded, sliced, and cut into 1-inch pieces
red onion
thinly sliced and cut into 1/2-inch pieces
ripe peeled avocado
diced
In a small bowl, whisk together yogurt, mayonnaise, Dijon mustard, cider vinegar, sugar, kosher salt, black pepper, and Worcestershire sauce.
Refrigerate the dressing until ready to serve.
Place baby spinach in a large salad bowl.
Top with sliced yellow bell pepper, red onion, and diced avocado.
Drizzle the dressing over the salad.
Gently toss to combine.
Expert advice for the best results
For a sweeter dressing, add a little more sugar or honey.
Add grilled chicken or shrimp for a heartier meal.
Use different types of lettuce for variety.
Everything you need to know before you start
5 minutes
The dressing can be made up to 2 days ahead.
Serve in a chilled bowl, garnished with a sprinkle of fresh pepper and a lemon wedge.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch with a piece of whole-wheat bread.
Pairs well with the tangy flavors of the salad.
Discover the story behind this recipe
Common salad variation in contemporary cuisine.
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