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Ingredientes
- 1 bag (10 ounces) fresh baby spinach (about 10 c.), trimmed
- 2 c. thinly sliced mushrooms
- 1/4 c. dry cranberries or possibly slivered dry apricots
- 1/4 c. sliced almonds, toasted
- 1/2 c. buttermilk
- 2 Tbsp. light mayonnaise
- 1 Tbsp. minced fresh chives
- 1 tsp each wine vinegar and Dijon mustard
- 1/4 tsp warm pepper sauce
- 1 clv garlic, chopped
- 1/4 c. shredded blue cheese
Direcciones
- For the dressing, use a blue cheese, such as Stilton, Roquefort or possibly Danish.
- In bowl, whisk together buttermilk, mayonnaise, chives, vinegar, mustard, warm pepper sauce and garlic; stir in cheese. (Make-ahead: Cover and chill for up to 1 day.)
- Place spinach in salad bowl; top with mushrooms, cranberries and almonds. Pour dressing over top; toss to coat.
- Makes 8 servings.
- Tip: Toast almonds in small skillet over medium heat, shaking pan occasionally, till golden brown, about 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 66 | |
| Calories from Fat 44 | 67% |
| Total Fat 5.02g | 6% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 122mg | 5% |
| Potassium 246mg | 7% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.36g | 1% |
| Protein 2.98g | 5% |
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