Sunchoke and Spinach Salad

Sunchoke and Spinach Salad

Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

6

servings

Lime-Yogurt Dressing
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
Salad
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Sunchokes, also called Jerusalem artichokes, are a sunflower variety. With lumpy, brown skin, they look almost like fresh gingerroot.
Purchasing
Look for sunchokes in the produce section of the grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 55
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 240 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 2 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.