Winter salad

Yield: 6 servings

Measure Ingredient
6 cups Spinach, fresh, washed
2 cups Radicchio
4 ounces Bacon, cooked, diced
2 \N Garlic cloves, fine chop
¼ cup Buttermilk
¾ cup Light sour cream
2 tablespoons Lemon juice
1 medium Red onion, chopped
8 ounces Mushrooms, sliced
½ cup Toasted pine nuts
2 tablespoons Fresh dill, chopped
\N pinch Sugar
\N \N Salt
\N \N Pepper, fresh ground


The salad tastes fresh and summery although it is made with winter greens. To

toast pine nuts, place on a cookie sheet and bake at 375F(!()C) for 5 minutes. The dressing is low calorie and it will keep for a week.

1. 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. 3. 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.

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