Baby Spinach Salad With Creamy Dijon Dressing

• plain low-fat yogurt↗1⁄3 cup
• fat-free mayonnaise↗2 tablespoons
• Dijon mustard↗2 tablespoons
• cider vinegar↗1 1⁄2 teaspoons
• sugar↗1 teaspoon
• kosher salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• Worcestershire sauce↗1⁄4 teaspoon
• fresh Baby Spinach↗1 package

  6 ounce

• yellow bell pepper, seeded, sliced, and cut into 1-inch pieces↗1
• medium red onion, thinly sliced and cut into 1/2-inch pieces↗1⁄3
• ripe diced peeled avocado1

Step-by-step instructions

1. 1

   In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).

2. 2

   Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).

3. 3

   When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.

4. 4

   Drizzle the dressing over the salad, and toss together gently to combine.