| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Spinach, fresh, washed |
| 2 |
c |
Radicchio |
| 4 |
oz |
Bacon, cooked, diced |
| 1 |
md |
Red onion, chopped |
| 8 |
oz |
Mushrooms, sliced |
| 1/2 |
c |
Toasted pine nuts |
| 2 |
|
Garlic cloves, fine chop |
| 1/4 |
c |
Buttermilk |
| 3/4 |
c |
Light sour cream |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Fresh dill, chopped |
|
pn |
Sugar |
|
|
Salt |
|
|
Pepper, fresh ground |
INSTRUCTIONS
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 3/4 cup(175ml)
dressing for salad and reserve the remainder to use as a dip or to dress
another salad.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”