Spinach and Fennel Salad with Creamy Goat Cheese Dressing
Makes 8 to 10 servings
Ingredients
⅔ cup sour cream
3 tablespoons white wine vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
¾ teaspoon seasoned salt
1 (4-ounce) package goat cheese, softened
2 to 3 tablespoons water
2 (6-ounce) bags fresh baby spinach
1 bulb fennel, cored and thinly sliced
1 pint grape tomatoes, halved
Instructions
In a medium bowl, whisk together sour cream and next 6 ingredients. Stir in goat cheese. Add water, 1 tablespoon at a time, whisking until dressing reaches desired consistency.
Divide spinach, fennel, and tomatoes evenly among salad plates. Serve with dressing.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/spinach-and-fennel-salad-with-creamy-goat-cheese-dressing-recipe/