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4 servings
1 large bunch (about 10 ounces) fresh spinach, stems trimmed Dressing: 1/2 c. mayonnaise 1/4 c. olive oil 2 Tbsp. honey mustard 2 Tbsp. fresh lemon or lime juice 1 Tbsp. sugar (optional) 1/4 tsp. salt Freshly ground black pepper to taste Rinse the spinach well under cold running water. Drain well or spin dry in a salad spinner. Place the spinach in a large salad bowl. Measure the dressing ingredients into a bowl and whisk until smooth. Toss the spinach with some of the dressing to coat it lightly. You will not need all of the dressing; leftovers can be refrigerated up to a week. |
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