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Spinach Salad with Avocado-Ranch Dressing Recipe

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This recipe for Spinach Salad with Avocado-Ranch Dressing is from Aaron Ellington, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ripe avocado, halved and pitted, divided
1/2 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 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:
Directions:
Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Per serving: 207 calories; 9 g fat ( 1 g sat , 5 g mono ); 1 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 7 g protein; 8 g fiber; 366 mg sodium; 696 mg potassium.

Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (88% dv), Folate (45% dv), Potassium (20% dv), Magnesium (18% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 faT

 

 

 

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