Spinach Salad With Raspberry Dressing
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Red raspberries||1⁄4 Cup (4 tbs) (Fresh / Frozen, Thawed)|
|Skim milk||1 Tablespoon|
|Chopped fresh mint/1/2 teaspoon dried mint, crushed||1 1⁄2 Teaspoon|
|Fresh spinach||6 Cup (96 tbs), washed, drained and trimmed|
|Fresh mushrooms||2 Large, sliced|
|Sesame seeds||1 Tablespoon, toasted|
|Onion rings||6 (Red Onion)|
|Low salt bacon slice||6 , cooked crisp and crumbled|
Carefully combine yogurt, raspberries, milk and mint in small bowl; set aside.
Combine spinach, mushrooms and sesame seeds in medium bowl; mix well.
Arrange spinach mixture evenly on 2 individual salad plates; top with red onion rings.
Drizzle yogurt dressing over salads; sprinkle with bacon.
Garnish with fresh raspberries and mint sprig, if desired.