Mia King

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Uptown Bistro’s Spinach Salad with Light Roquefort Dressing Recipe

From: GOOD THINGS

The Uptown Bistro didn’t get a lot of things right, but this one was a winner. Try it, and you’ll see why Caroline cleaned her plate before sticking Deidre with the bill.

Serves: 8

Ingredients:

  • 1½ pounds spinach, stems removed, washed
  • 2 tablespoons sliced almonds
  • 4 hard-boiled egg whites, coarsely chopped
  • 8 mushrooms, sliced
  • Light Roquefort Dressing (see recipe below)

Directions:

  1. Toast slivered almonds for 3 to 5 minutes in a preheated 300 degree oven.
  2. Wash and pat dry spinach leaves, tearing into bite-size pieces.
  3. Toss with Light Roquefort Dressing and serve on individual plates. Top with almonds, egg whites, and sliced mushrooms.

Light Roquefort Dressing

  • 6 ounces Roquefort cheese (the better the cheese, the better the dressing)
  • 1 cup thick, nonfat yogurt cheese (made from 3 cups nonfat yogurt)
  • 2 tablespoons low-fat mayonnaise
  • freshly ground pepper to taste
  1. Mix Roquefort, yogurt cheese, and mayonnaise together. Season with pepper to taste. Chill until ready to use.
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