The salad love continues today with a healthy spinach salad recipe with beets and bacon. It is topped with home-made light ranch dressing with maple syrup in it. And it is only 175 calories for a whole delicious bowl-full.
After rambling a bit yesterday, I’ll try to keep it quick today.
Maple Ranch Dressing
I really wanted to share this dressing all on it’s own today, but I figured now that I’ve shared my tips for what to do with your beet greens, I better give you some new inspiration for your beets too. But this salad idea really did come from the dressing first. See, I only have a few creamy dressings on the blog, and only one ranch. (Which is actually a ranch dip.) So I decided to make a light ranch dressing with a hit of maple syrup in it for a little sweetness. I loved it so much that I used this recipe for the cooking demo I did in my daughter’s classroom. The kiddos loved it too. So, I’m guessing you may fall in love with it too, so when when you make it, you may want to double the batch of dressing so you have some for the next night or for dipping asparagus spears in.
In addition to the maple syrup, the dressing also has buttermilk powder to give it that cheesy ranchy flavor that everyone associates with ranch dressing. If you have nutritional yeast and you want to use that instead, go for it. I only used 1 tablespoon of mayonnaise and then a quarter cup of low-fat Greek yogurt. The dressing comes in at only 63 calories per serving. That’s about half the calories of traditional ranch. And it is just as yummy and creamy, if not more so.
Next comes the Beets and Bacon
After deciding on the dressing, the rest of the flavors came together quickly, since beets, bacon and maple go so well together. Yes bacon. You’re welcome:) For meat-eaters, I totally consider it a necessary indulgence. It isn’t exactly health food, but there are four slices for four people. So that means you are only getting about 40 calories from the bacon for each serving. And the flavor and satisfaction from it will keep you out of the cookie jar. The whole salad comes in at only 175 calories.
Some other beet recipes on the blog:
Hey, guys one more thing I wanted to mention. You may like the newly updated free nutritional analysis tool on My Fitness Pal. It is pretty cool. Just plug in the url of the recipe you want to analyze and it does the work for you. You just have to double check that it matched your ingredients correctly.
Do you prefer vinaigrette or creamy dressing?
Have you ever used buttermilk powder?
Oh, wait one more thing. I’d love it if you stopped by my Facebook Page some time and let me know what kind of recipes you are looking for, what is growing in your garden, any culinary and or food safety questions etc. I am all ears, and I love to talk about food 😉
Spinach salad with bacon, and light ranch dressing with beets on top. Gluten-free and grain-free.
- ¼ cup plain low-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped chives
- 2 teaspoons dark maple syrup
- 1 ½ teaspoons dried buttermilk powder, such as SACO or nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon dried dill weed
- 1/8 teaspoon freshly ground pepper
- 1 pound small or baby beets (weight is with no greens attached)
- 8 cups baby spinach
- 4 strips bacon, cooked and crumbled
- Chive blossoms for garnish
- Make Dressing: Combine yogurt, mayonnaise, vinegar, chives, maple syrup, buttermilk or yeast, salt, dill and pepper in a bowl and whisk to combine. Alternatively puree in a mini prep. (If doubling the dressing a blender works well.)
- Make Salad: Place beets in a large sauce pan, cover generously with water. Bring to a boil and simmer until the beets are tender when pierced with a fork, 40 minutes to 1 hour 10 minutes depending on size. Drain and cool. Trim, peel and cut into wedges or slices.
- Arrange spinach in salad bowls. Top with the beets, bacon and ranch dressing. Garnish with chive blossoms.
10 mg Cholesterol, 4 g Added Sugar