375 g fresh spinach 12 oz
125 ml carrot, thinly sliced 1/2 cup
2 celery stalks, sliced
8 radishes, sliced
2 eggs, hard boiled & cut into wedges
125 ml swiss cheese, grated 1/2 cup
50 ml sunflower seeds, toasted 1/4 cup
DILL DRESSING
250 ml cottage cheese 1 cup
250 ml mayonnaise 1 cup
15 ml vegetable oil 2 tbsp
50 ml lemon juice 1/4 cup
1 garlic clove, minced
10 ml dried dill weed 2 tsp
1 ml salt 1/4 tsp
pepper to taste
50 ml milk 1/4 cup
Wash and dry spinach and remove large stems. Tear into bite-sized pieces. Place spinach, carrot, celery, radish and eggs in a large salad bowl. Mix gently.
DRESSING: Using an electric mixer, combine all ingredients. Store any unused dressing in a covered container in the refrigerator. Makes 2 cups.
Drizzle dressing over salad and toss lightly. Divide between 4 salad plates and top with cheese and sunflower seeds.
Serves 4