Sunchoke and Spinach Salad

 

3/4

cup plain fat-free yogurt

3

tablespoons chopped fresh parsley

1/2

teaspoon grated lime peel

2

tablespoons lime juice

2

tablespoons red wine vinegar or cider vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

2

cups shredded fresh spinach

1/2

cup finely chopped red onion

4

medium Jerusalem artichokes, peeled, finely chopped (1 cup)

2

medium carrots, chopped (1 cup)

1

small red bell pepper, chopped (1/2 cup)

2

cups shredded lettuce

• 1 In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
• 2 Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.