Fresh Spinach Salad with Creamy Horseradish Dressing

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