Yield: 6 servings
|6 cups||Spinach, fresh, washed|
|4 ounces||Bacon, cooked, diced|
|2||Garlic cloves, fine chop|
|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|
|Pepper, fresh ground|
CREAMY DILL/GARLIC DRESSING
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.