Swap out store-bought for this tangy homemade buttermilk and poppy seed dressing to take this healthy salad recipe to the next level. For an even more impressive meal, make your own crunchy cheese crisps in a snap, using phyllo dough, for a delicious accompaniment to this dinner salad. Make extra dressing to keep on hand for other salads throughout the week. Source: EatingWell Magazine, April 2019

Julia Levy
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

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  • Place 1 sheet of phyllo on the prepared baking sheet. Brush with 2 teaspoons oil. Top with a second sheet of phyllo, pressing gently to adhere. Brush with 2 teaspoons oil. Place the third sheet on top and brush with egg white. Sprinkle with cheese and thyme. Using a pizza cutter or sharp knife, cut the phyllo stack into approximately 2-inch squares. Bake until golden brown, about 8 minutes. Let cool for about 3 minutes.

  • Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, mustard and salt in a medium bowl.

  • Add spinach, chicken and apple to the bowl and toss to coat. Serve with the phyllo crisps.

Tips

To make ahead: Refrigerate dressing (Step 3) for up to 2 days.

Equipment: Parchment paper

Nutrition Facts

349 calories; 16.7 g total fat; 3.6 g saturated fat; 50 mg cholesterol; 567 mg sodium. 249 mg potassium; 26.1 g carbohydrates; 3.3 g fiber; 14 g sugar; 23.1 g protein; 4711 IU vitamin a iu; 23 mg vitamin c; 25 mcg folate; 190 mg calcium; 4 mg iron; 79 mg magnesium;