Spinach Salad with Poppy Seed Ranch Dressing
August/September 2019 Dig In Recipe
Recipe By:
Serving: Serves 4
Prep Time: 20 Minutes
Cook Time: Chill 2 Hours
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INGREDIENTS
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½ cup Big Y sour cream
¼ cup whole buttermilk
¼ cup real mayonnaise
½ Tbsp. water
½ tsp. lemon juice
1 Tbsp. fresh parsley leaves, minced
½ Tbsp. fresh dill, minced
1 tsp. poppy seeds
½ tsp. Big Y garlic powder
¼ tsp. onion powder
¼ tsp. Big Y paprika
-sea salt and fresh ground pepper, to taste
8 cups Big Y fresh baby spinach
2 cups broccoli florets, chopped
½ ripe avocado, peeled and cut into chunks
½ cup blueberries
¼ cup dried cherries
¼ cup crumbled feta cheese
DIRECTIONS
1. In a large bowl, whisk together sour cream, buttermilk, mayonnaise, water, lemon juice, parsley, dill, poppy seeds, garlic powder, onion powder, paprika and salt and pepper to taste; cover and refrigerate for 2 hours before serving.
2. In a large serving bowl, add spinach; top with broccoli, avocado, blueberries, cherries and feta cheese.
3. Serve with dressing.
Nutrition facts:
Nutrition Information Per Serving (with 2 Tbsp. dressing):
Calories: 168 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 3g); Protein: 4g; Total Carbohydrates: 17g (Dietary Fiber: 4g; Sugars: 9g); Cholesterol: 12mg; Sodium: 116mg
