Scrimmage spinach salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) fresh spinach; cleaned; chopped |
| 2 | cups | Tomatoes; chopped |
| 1 | pack | (10-oz) sliced mushrooms |
| 4 | Hard-cooked eggs; peeled, sliced | |
| ½ | cup | Shredded Cheddar cheese |
| ¾ | cup | Low-fat buttermilk |
| ½ | cup | Reduced fat sour cream |
| 2 | tablespoons | Chopped red onion |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Country-style dijon mustard |
| ½ | teaspoon | Coarsely ground black pepper |
| 2 | cups | Nacho tortilla crisps or pretzel chips |
Directions
Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@... (MARY JO KNAPPER) Chopped tomatoes or chopped red onion, for garnish In large, clear glass bowl, layer spinach, tomatoes, mushrooms, eggs and cheese. Chill until serving time. In medium bowl, combine buttermilk, sour cream, onion, garlic, mustard and pepper; chill until serving time. To serve, top prepared salad with tortilla crisps or pretzel chips; garnish with tomato or onion, if desired. Serve with prepared dressing. Makes 8 to 10 servings.
Source: Tampa Bay Online
MC-RECIPE@...
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