Spinach Salad with Light Vidalia Onion Dressing

By Elky Friedman

I love fresh spinach, and I feel good when I eat it because it’s loaded with calcium and other vitamins and minerals, such as vitamins A and K, folate, and potassium. This is my Yom-Tov worthy version of spinach salad.

10 ounces fresh spinach leaves
1 medium red onion, thinly sliced
¼ pound smoked turkey breast, sliced in strips
6-8 Landau’s whole wheat crackers with sesame, crushed

¾ cup chopped Vidalia onion
⅓ cup vinegar
⅓ cup olive oil
2 tablespoons water
1 teaspoon salt
2 tablespoons sugar
2 teaspoons mustard
Pinch coarse black pepper
1 garlic clove

  1. In a large bowl, combine spinach, red onion, and turkey.
  1. In a tall jar, combine onion, vinegar, olive oil, water, salt, sugar, mustard, pepper, and garlic. Using an immersion blender, blend dressing until smooth. Drizzle dressing over salad and toss to combine. Top with crushed crackers.


Yield: serves 6 to 8

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