Ingredients

3 bunch baby spinach- remove the stalk

1 small size ice burg lettuce-coarsely torn                                                  

4 garlic cloves minced

½ lemon, juiced

1 tsp. prepared Dijon mustard

¼ cup low fat mayonnaise

½ cup hung curd (to be hanged for 3 hours)

1 tbsp. olive oil

Sea salt & white pepper to taste

Whole wheat baked crouton

 Dressing

In a blender blend, mayonnaise, curd, garlic, Dijon mustard, lemon juice, olive oil, salt and pepper until smooth. Pour into container and refrigerate and ready to use or you can wisk all the ingredients in a mixing bowl until smooth. 

Method

Rinse the spinach and lettuce throughly under running water. Make sure there is no soil or sand in the bottom part near the roots of spinach. Sand in your salad is not tasty! Once clean, pat dry and put into a large bowl tear leaves into bite-size pieces add croutons pour dressing and toss well.