Spinach Salad with Creamy Carrot Dressing
Shallots give a subtle onion bite to the creamy lemon and cumin flavored dressing made colorful (and rich with beta-carotene) by the addition of carrot juice.
  • 2 slices (1 ounce each) whole wheat bread, cut into 1/2-inch cubes
  • 1/3 cup carrot juice
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large shallot, quartered
  • Half a small garlic clove, peeled
  • 6 cups (loosely packed) stemmed spinach
  • 1 can (16 ounces) chick-peas, rinsed and drained
  • 2 cups mixed yellow and red cherry tomatoes
  • 2 tablespoons coarsely chopped walnuts, toasted

1. Preheat oven to 350°F. Place bread in a pie plate or baking pan and bake 10 minutes, stirring several times, until bread is very lightly toasted and crisp. Remove from oven and let cubes cool.

2. Meanwhile, in food processor, combine carrot juice, sour cream, lemon juice, cumin, pepper, and salt. With machine running, drop shallot and garlic through feed tube and process until pureed.

3. Place spinach, chick-peas, and tomatoes in a salad bowl. Add croutons and dressing, and toss to coat. Sprinkle with walnuts and serve.

Nutritional Information
Per serving: 227 calories, 6.7g total fat, 1.9g saturated fat, 1.3g monounsaturated fat, 2.5g polyunsaturated fat, 8.1g dietary fiber, 11g protein, 34g carbohydrate, 7mg cholesterol, 478mg sodium.
Good source of: beta-carotene, fiber, folate, iron, potassium, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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