Baby Spinach with Blue Cheese Buttermilk Dressing
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For the dressing, use a blue cheese, such as Stilton, Roquefort or Danish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 75 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 136 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 23% |
| vit C | 18% |
| folate | 32% |
Suggested Recipes
-
1 bag (10 oz/284 g) fresh baby spinach (about 10 cups/2.5 L), trimmed
2 cups (500 mL) thinly sliced mushrooms
1/4 cup (50 mL) dried cranberries or slivered dried apricots
1/4 cup (50 mL) sliced almonds, toasted
Blue_cheese buttermilk Dressing:
1/2 cup (125 mL) buttermilk
2 tbsp (25 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh chives
1 tsp (5 mL) each wine vinegar and dijon mustard
1/4 tsp (1 mL) hot pepper sauce
1 clove garlic, minced
1/4 cup (50 mL) shredded blue cheese
Preparation:
Blue Cheese Buttermilk Dressing: In bowl, whisk together buttermilk, mayonnaise, chives, vinegar, mustard, hot pepper sauce and garlic; stir in cheese. (Make-ahead: Cover and refrigerate for up to 1 day.)
Place spinach in salad bowl; top with mushrooms, cranberries and almonds. Pour dressing over top; toss to coat.
Additional Information
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Tip: Toast almonds in small skillet over medium heat, shaking pan occasionally, until golden, about 5 minutes.
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