This recipe is adapted from Cooking Light. We ♥ Cooking Light recipes! We’ve subscribed to their magazine for years and every month we go through the magazine and tag recipes we are going to try.
1/3 cup plain fat-free yogurt
1/4 cup light mayonnaise
2 teaspoons sugar
1 teaspoon poppy seeds
2 teaspoons white vinegar
4 cups torn spinach
2 cups cubed Granny Smith apple (my favorite apple!)
1/4 cup thinly sliced red onion
To prepare dressing, combine first 5 ingredients in a small bowl, stirring with a whisk.
We like to leave the dressing on the side and coat it in our own individual bowls. Then the leftover salad won’t be soggy later!
Yield: 6 servings (serving size: about 1 cup)
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