Baby Spinach Salad with carrot and cucumber spinach ribbons

You need:

For Salad-

3 cups chopped baby spinach
1/2 cup yellow corn (I used canned)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 carrots
2 cucumbers
topping of your choice – I prefer some crushed baked pita chips (Stacy’s)

Garlic Buttermilk Dressing-

1/3 cup buttermilk
1 tbsp extra virgin olive oil
1/2 tbsp sugar
1 tsp garlic spread and seasoning
few dashes of Frank’s hot sauce (optional)
salt and pepper to taste

Combine all ingredients and mix well before serving.

Directions:

1. Put the chopped baby spinach leaves in a large salad bowl.
2. Using a potato peeler, peel the carrots and cucumber into thin ribbons. Cut them with shears, if needed
3. Microwave the corn for couple of minutes ( put in a bowl with some water) anddrain. Add to salad.
4. Add the peppers and dressing and toss. Do not pour all dressing at once, increase quantity as you prefer.
5. Optional – add a topping of your choice – handful of croutons /baked pita chips

Serve with a side of soup and/or bread. Serves 3-4.

Fitness tip: Depending on your portion size you can create your custom 300/400/500 calorie menu. A large salad plate with 2- 2.5 tbsp dressing should not exceed 200 calories

Baby spinach salad with carrot and cucumber ribbons is a post from: Chef