 | | Directions |
- Wash and dry the spinach leaves; then tear the spinach leaves into bite size pieces and place them in a large salad bowl.
- Add the cottage cheese and toss.
- In a small bowl, mix together the sugar, vinegar, sour cream, horseradish, dry mustard, and salt. Stir until well blended.
- Pour the dressing over the top of the spinach and toss.
- You may garnish the salad with the pecans for added flavor and texture.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Container: large salad bowl and a small bowl
Servings: 8
|  | | Ingredients | | - | | 1 pound fresh baby spinach, washed and torn into bite size pieces |
| - | | 1 pound cottage cheese |
| - | | 1/2 cup pecans, chopped |
| - | | 1/2 cup sugar |
| - | | 3 tablespoons cider vinegar |
| - | | 1/2 cup sour cream or yogurt |
| - | | 3 teaspoons horseradish, or to taste |
| - | | 1/2 teaspoon dry mustard |
| - | | 1/2 teaspoon salt |
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