Spinach Salad with Peppers and Spicy Buttermilk Dressing
Spinach Salad with Peppers and Spicy Buttermilk Dressing
1/2 pound Spinach, large stems discarded, washed well and spun dry
2 Red Carmen Pepper, cored, seeded and sliced
14 ounce can Black Bean, drained and rinsed
OR *
1/2 Rotisserie Chicken, optional, removed from bone, meat shredded
2 tablespoons Sour Cream
1/2 cup Buttermilk
1 teaspoon Garlic, minced
1 tablespoon Lime Juice
1 teaspoon Cayenne
Salt and Pepper, to taste
1
Toss spinach, peppers and black beans and/or shredded chicken in a salad bowl. In a separate bowl, combine sour cream, buttermilk, garlic, lime juice and cayenne (or paprika). Season dressing to taste with salt and pepper. Dress salad to your liking and serve.
Ingredients
1/2 pound Spinach, large stems discarded, washed well and spun dry
2 Red Carmen Pepper, cored, seeded and sliced
14 ounce can Black Bean, drained and rinsed
OR *
1/2 Rotisserie Chicken, optional, removed from bone, meat shredded
2 tablespoons Sour Cream
1/2 cup Buttermilk
1 teaspoon Garlic, minced
1 tablespoon Lime Juice
1 teaspoon Cayenne
Salt and Pepper, to taste
Directions
1
Toss spinach, peppers and black beans and/or shredded chicken in a salad bowl. In a separate bowl, combine sour cream, buttermilk, garlic, lime juice and cayenne (or paprika). Season dressing to taste with salt and pepper. Dress salad to your liking and serve.
