Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.
Sunchoke and Spinach Salad
- Prep Time 10 min
- Total 2 hr 10 min
- Servings 6
- Ingredients 13
Ingredients
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
Instructions
-
Step1In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
-
Step2Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.
Nutrition
55
Calories
0g
Total Fat
3 g
Protein
13 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 55
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 240 mg
- Potassium
- 390 mg
- Total Carbohydrate
- 13 g
- Dietary Fiber
- 2 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 60%
- 60%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
2 Vegetable;Tips from the Betty Crocker Kitchens
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