- 1 pound spinach, trimmed and washed thoroughly
- 1 red onion, sliced
- 4 slices whole wheat bread
- 2 tablespoons roasted pecans
- 1/4 cup nonfat plain yogurt
- 1/4 cup coarse mustard
- 2 tablespoons lemon juice
- 2 tablespoons balsamic or apple cider vinegar
- 1 teaspoon Cajun spice mix
- Hot pepper sauce (to taste)
- Ground pepper (to taste)
- 1/4 cup reduced-fat chicken broth
- In a large bowl, toss the spinach, onions, bread, and pecans.
- In a blender, process the yogurt, mustard, lemon juice, vinegar, seasoning, hot-pepper sauce, and pepper on high for 1 minute. With the blender running, slowly pour in the broth. Pour the dressing over the salad. Toss.