Name: Spinach Salad with Avocado-Ranch Dressing
Total time: 20 min
Ingredients: 1 ripe avocado, halved and pitted, divided; ½ cup buttermilk; 2 tablespoons chopped fresh dill or 2 teaspoons dried; 1 tablespoon white vinegar; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 5- to 6-ounce package baby spinach (about 8 cups); 1 medium red bell pepper, sliced; 1 15-ounce can chickpeas, rinsed

Directions

Step 1

Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.

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Step 2

Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad plates and top with the chopped avocado.

Tips

Make Ahead Tip: Cover and refrigerate dressing (Step 1) for up to 1 day.

Nutrition Facts

Serving Size: about 1 3/4 cups

Per Serving:

207 calories; protein 7.4g; carbohydrates 27.3g; dietary fiber 8.3g; sugars 3.2g; fat 8.8g; saturated fat 1.4g; cholesterol 1.2mg; vitamin a iu 4381.2IU; vitamin c 56.5mg; folate 178.8mcg; calcium 106.1mg; iron 2.5mg; magnesium 73.4mg; potassium 696.4mg; sodium 392.4mg; thiamin 0.1mg.

Exchanges:

1 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts