Sunshine Salad
This is a unique and tasty combination of greens, fruit, and nuts. It's great for a potluck dinner; keep the dressing separate and mix just before serving.
INGREDIENTS | SERVES 4
Carb Level: Moderate
- 6 ounces plain yogurt
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon zest
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon seasoned salt
- 6 cups baby spinach salad leaves
- 1 large cucumber, peeled, seeded, and sliced, about 2 cups (about ¼-inch slices, cut into half-moons)
- 1 cup canned mandarin oranges, drained
- 1 cup halved cherry tomatoes
- ½ cup roasted sunflower seeds
In a small bowl, combine the yogurt, sour cream, mayonnaise, lemon zest, red pepper flakes, and seasoned salt; mix until well blended. Taste and adjust seasoning as desired.
In a large bowl, combine the spinach, cucumbers, oranges, cherry tomatoes, and half of the sunflower seeds. Toss with half of the dressing, adding more a bit at a time to reach desired consistency.
To serve, transfer the salad to a chilled bowl and top with the remaining sunflower seeds.
Per serving:
| Carbohydrate: | 17g |
| Protein: | 7g |
| Fat: | 17g |
Mix It Up
When mixing salads, always start with just half of the dressing. It's easy to add more, tablespoon by tablespoon, until the desired consistency is achieved. However, if you use too much dressing up front, you're stuck with an overdressed salad. If this does happen, you can sometimes rescue it by adding more greens and lightly tossing to mix.
