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| Fresh Spinach Salad with Creamy Horseradish Dressing November, 2007 Serves 8 / Chef Jackson uses curly-leafed Savoy or Bloomsdale spinach, but regular spinach works too. The killer dressing gives the fresh ingredients a real kick. 1 medium bunch spinach 1/2 small red onion, shaved 1 carrot, peeled and julienned 1 small zucchini, julienned 1/2 cup whole or low-fat plain yogurt 1 teaspoon rice vinegar 1-2 tablespoons freshly grated horseradish, to taste Toasted pumpkin seeds, for garnish 1. Wash spinach thoroughly and trim tough ends. Tear leaves by hand into a large salad bowl. Add onion, carrot, and zucchini. 2. In a medium bowl, whisk together yogurt, vinegar, and horseradish. Drizzle over salad and toss. Sprinkle with pumpkin seeds and serve. PER SERVING: 28 cal, 20% fat cal, 1g fat, 0g sat fat, 2mg chol, 2g protein, 4g carb, 1g fiber, 48mg sodium |