Citrus Peppercorn Salad

By Dane Feldman

Photo by Dane Feldman.

As the weather starts to heat up, I like to start limiting how often I use the oven. With that in mind, I also prefer to make lighter meals, like this hearty salad. Making your own salad dressing allows you to know exactly what you’re putting in your body and it also allows for a bit more creativity even if it is just a salad.

What you’ll need for the dressing:
1 tbsp Penzey’s creamy peppercorn
2 tbsp water
Juice of 1/2 lime
Juice of 1/2 clementine
1/4 cup orange juice
1/2 cup white balsamic vinegar
1/2 cup olive oil
2 tbsp plain nonfat Greek yogurt

First, soak the water and peppercorn dressing base together in a shaker bottle. Let sit for 15 minutes.

Add in the remaining ingredients and shake well.

What you’ll need for the salad:
2 cups fresh spinach
3/4 cup baby carrots, chopped
1 cup grape tomatoes, sliced
1/2 cup sweet hot red peppers, sliced
1/4 cup castelvetrano olives, sliced
1/4 cup mango, diced

Place the spinach on the plate and top with the carrots, tomatoes, peppers, olives, and mango. Pour the salad dressing over and serve.