Spinach Salad with Creamy Yogurt Dressing

  • Yield : 6 servings
  • Prep Time : 45m
  • Ready In : 45m
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  • 2 red bell peppers, roasted, seeded, peeled and julienned
  • 1 bunch oregano, leaves only, roughly chopped
  • 1/2 cup green olives, pitted and roughly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch spinach, stems removed, washed and dried
  • 1/4 red cabbage, cored and finely shredded
  • 3 Italian Roma tomatoes, cored, seeded julienned
  • 1 small red onion, julienned
  • 1 small jicama, peeled and julienned
  • 2 pickling cucumbers, peeled and julienned
  • Creamy Yogurt Dressing, recipe follows
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 garlic cloves, roughly chopped
  • 1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)


Step 1

Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.

Step 2

For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.

Step 3

For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.

Step 4

To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

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