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
  1. 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.
  2. Divide spinach, fennel, and tomatoes evenly among salad plates. Serve with dressing.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/spinach-and-fennel-salad-with-creamy-goat-cheese-dressing-recipe/