Spinach and Fennel Salad With Low-Fat Basil Green Goddess Dressi |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband said this might be the best salad I've ever made. Many of the ingredients came from my garden. You may want to adjust the salt because I did not add anymore than what is in the fish sauce (which is pretty salty) to my recipe. Ingredients:
1 (6 ounce) package baby spinach |
1 whole cucumber, sliced |
1 small fennel bulb, thinly sliced |
6 ounces cherry tomatoes |
2 eggs, hard boiled and sliced |
4 ounces feta cheese, crumbled |
2 tablespoons light mayonnaise |
juice of half a lemon |
3 teaspoons asian fish sauce |
2 large scallions roughly chopped whites and greens |
6 fresh basil leaves, roughly chopped |
1 clove garlic |
1/4 teaspoon pepper |
1/3 cup nonfat plain yogurt |
Directions:
1. Put the salad ingredients in a large bowl and toss.
2. Put the mayonnaise, lemon juice, fish sauce, scallions, basil, garlic and pepper in a blender. Blend until smooth.
3. Add the yogurt and pulse until combined.
4. Dress the salad and toss, or serve it on the side.
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