Ingredients
3/4
cup plain fat-free yogurt
3
tablespoons chopped fresh parsley
1/2
teaspoon grated lime peel
2
tablespoons lime juice
2
tablespoons red wine vinegar or cider vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups shredded fresh spinach
1/2
cup finely chopped red onion
4
medium Jerusalem artichokes, peeled, finely chopped (1 cup)
2
medium carrots, chopped (1 cup)
1
small red bell pepper, chopped (1/2 cup)
2
cups shredded lettuce
Preparation
In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.
