Spinach Salad Creamy Dressing

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Spinach Salad Creamy Dressing

  • 1 bag (6 oz) fresh spinach (about 7 cups)

    1 cup thinly sliced red onion (see tip!)

    1 pkg (8 oz) JM Farms Mushrooms, thinly sliced

    ½ lb. Bar-S Bacon, crisp & drained

    1 pkg. (8 oz) Braum’s shredded cheddar cheese

    1 cup pecans, toasted & coarsely chop.

    3 eggs, hard boiled, sliced or chopped Creamy Buttermilk Dressing

    ½ C Hiland Buttermilk

    1 tbsp. Garden Club Apple Cider Vinegar

    2 tbsp. freshly snipped chives, or parsley

    2 tbsp. Garden Club Mayonnaise

    ¼ tsp. garlic powder

    ¼ tsp. salt

    ¼ tsp. freshly ground black pepper

  • Step 1In a large bowl, or on a serving platter, arrange salad ingredients in the order listed. Toss lightly, if desired. Serve with Creamy Buttermilk Dressing. Dressing

    Step 2In a small bowl, whisk all ingredients together. Cover and chill; serve drizzled over spinach salad. Enjoy!

    Step 3Kitchen Kimberley’s Tips: Soak sliced red onions in a bowl of ice water to reduce their pungency. For ease, first place them into a strainer, then down into the ice water. When ready to enjoy, simply lift the strainer, drain, and serve! To make this salad even heartier, I like to add Fast Classics Flame Roasted Chicken Breasts or Fast Fixin' Popcorn Chicken. Serves 8 as a side salad, or 4 as a main course salad. Creamy Buttermilk Dressing is also great with a crisp lettuce salad.

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