Recipe by Robin Asbell
Photo courtesy of Adobe Stock/JJAVA
The perfect pairing for cookout cuisine, this summer spinach salad—made with all fresh ingredients—is a refreshing addition to a hot summer day. By combining traditional savory fixings with a sweet twist, this salad is sure to be your next favorite side dish for the season. This must-try recipe is easy to assemble, and the dressing can be made up to four days ahead of time, making for easy preparation. Serve it up with an evening dinner on the patio or pack it for a casual picnic at the beach.
Summer Spinach Salad (makes 4-6 servings)
Dressing
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese
Salad
5 ounces spinach, washed and dried
2 medium scallions, chopped
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
1. To make the dressing, combine the yogurt and mayonnaise in a small bowl and stir until smooth. Add the lemon juice, salt and pepper, and blue cheese—make sure to mash it with the spoon while leaving plenty of chunks. Transfer the dressing to a cruet or jar for storing (makes 1 cup).
2. When ready to serve, add the spinach to a bowl and sprinkle the scallions, walnuts, and cranberries on top. Drizzle with the blue cheese dressing and serve.
Photo courtesy of Adobe Stock/JJAVA
