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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This salad is eye-catching enough to make any chef proud! It's served with a tangy buttermilk dressing that gets a little zip from white wine vinegar. Loretta Matzen shares the recipe from Coram, New York. Ingredients:
1 small red onion, thinly sliced |
2 tablespoons white wine vinegar |
1 teaspoon sugar |
1 package (6 ounces) fresh baby spinach |
1 cup quartered cherry tomatoes |
1 cup fresh or frozen corn, thawed |
4 ounces fully cooked lean ham, cut into thin strips |
4 ounces sliced cooked turkey, cut into thin strips |
1 piece (2 ounces) reduced-fat cheddar cheese, cut into thin strips |
dressing: |
1/2 cup buttermilk |
2 tablespoons minced chives |
1 tablespoon reduced-fat mayonnaise |
2 teaspoons white wine vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the onion, vinegar and sugar; let stand for 15 minutes. On a serving platter, arrange the spinach, tomatoes, corn, ham, turkey and cheese. Drain onion mixture and place onions over salad. In a bowl, whisk the dressing ingredients. Serve with salad. Yield: 4 servings.
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