Spinach Salad with Peppers and Spicy Buttermilk Dressing

Yields1 Serving

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

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.

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Spinach Salad with Peppers and Spicy Buttermilk Dressing