Creole Spinach Salad

by admin on March 12, 2010

1 pound Fresh spinach
1 teaspoon Creole Seasoning
1 Red onion, thinly sliced
Hot pepper sauce
4 slices whole wheat bread
Ground white pepper
2 tablespoons Chopped roasted pecans
1/4 cup Chicken stock
1/4 cup Nonfat yogurt
1/4 cup Mustard
2 tablespoons Lemon juice
2 tablespoons Balsamic vinegar

Clean spinach and remove any tough stems.

Toast bread and cube.

In a large bowl, toss together the spinach, red onion, bread cubes, and pecans. Place the yogurt, mustard, lemon juice, vinegar, seasoning, pepper sauce and white pepper (to taste) in blender container. Process on high for 1 minute. With blender running, slowly pour in the stock. Pour the dressing over salad. Toss well to combine.

This recipe for Creole Spinach Salad serves/makes 4.

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