Winter Salad
The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.
Yield
6 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
spinach
fresh, washed |
|
| 2 | cups |
radicchio
|
*
|
| 4 | ounces |
bacon
cooked, diced |
|
| 1 | medium |
red onion
chopped |
|
| 8 | ounces |
mushrooms
sliced |
|
| ½ | cup |
pine nuts
toasted |
|
| Creamy dill/garlic dressing | |||
| 2 | cloves |
garlic
finely chopped |
|
| ¼ | cup |
buttermilk
|
|
| ¾ | cup |
sour cream, light
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
spinach
fresh, washed |
|
| 473 | ml |
radicchio
|
*
|
| 115.6 | ml/g |
bacon
cooked, diced |
|
| 1 | medium |
red onion
chopped |
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 118 | ml |
pine nuts
toasted |
|
| Creamy dill/garlic dressing | |||
| 2 | cloves |
garlic
finely chopped |
|
| 59 | ml |
buttermilk
|
|
| 177 | ml |
sour cream, light
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh |
*
|
Directions
To toast pine nuts, place on a cookie sheet and bake at 375℉ (190℃) F for 5 minutes.
Strip spinach from its ribs and tear into bite sized pieces.
Place in large salad bowl.
Tear radicchio into bite sized pieces and add to spinach.
To make dressing, whisk together all ingredients in a bowl.
Taste for seasoning adding more lemon juice and dill to taste.
Use about ¾ cup(175ml) dressing for salad and reserve the remainder to use as a dip or to dress another salad.
