Chef Jackson uses curly-leafed Savoy or Bloomsdale spinach, but regular spinach works too. The killer dressing gives the fresh ingredients a real kick.
Recipe Yield:
8 servings
Recipe Calories:
28
Recipe Ingredient Details:
1 medium bunch spinach
1/2 small red onion, shaved
1 carrot, peeled and julienned
1 small zucchini, julienned
1/2 cup whole or low-fat plain yogurt
1 teaspoon rice vinegar
1-2 tablespoons freshly grated horseradish (to taste)
Toasted pumpkin seeds (for garnish)
Recipe Instructions:
Wash spinach thoroughly and trim tough ends. Tear leaves by hand into a large salad bowl. Add onion, carrot, and zucchini.
In a medium bowl, whisk together yogurt, vinegar, and horseradish. Drizzle over salad and toss. Sprinkle with pumpkin seeds and serve.
Thu, 2012-06-28 19:32
