Deepen the flavor of ground black pepper by smoking with mesquite chips. Use to prepare a buttermilk dressing for spinach salad with pears, walnuts and blue cheese. In the summer, substitute seasonal peaches or nectarines or the pears.
30m
PREP TIME
226
CALORIES
12
INGREDIENTS
Deepen the flavor of ground black pepper by smoking with mesquite chips. Use to prepare a buttermilk dressing for spinach salad with pears, walnuts and blue cheese. In the summer, substitute seasonal peaches or nectarines or the pears.
30m
PREP TIME
226
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- Smoked Black Pepper Buttermilk Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 teaspoon cider vinegar
- 1 clove garlic, minced
- 1 tablespoon McCormick® Coarse Ground Black Pepper, smoked
- 1/2 teaspoon McCormick® Onion Salt
- Spinach Salad
- 8 cups baby spinach leaves
- 2 ripe pears, such as Bartlett or Bosc, cored and thinly sliced
- 1/2 cup thinly sliced red onion
- 1/2 cup coarsely chopped walnuts, toasted
- 1/3 cup crumbled blue cheese
INSTRUCTIONS
- 1 For the Dressing, mix mayonnaise, buttermilk and sour cream in medium bowl. Stir in vinegar, garlic, smoked black pepper and onion salt until well blended. Cover. Refrigerate at least 1 hour to blend flavors.
- 2 For the Spinach Salad, toss spinach, pears, red onion and walnuts in large bowl. Divide among salad plates. Sprinkle with blue cheese. Serve with Dressing.
NUTRITION INFORMATION
(per Serving)
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