Add extra or different veggies, use skinless chicken breast instead of shrimp or use regular for the nonfat ingredients--whatever you prefer.
1/3 cup + 2 teaspoons nonfat sour cream
¼ cup plain nonfat yogurt
2 tablespoons minced shallots
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 cups baby spinach leaves
8 ounces cooked shrimp
12 grape tomatoes, halved
4 ounces pared avocado, cut into chunks
3 ounces blue cheese, crumbled
4 slices crisp-cooked lean turkey bacon
1 hard cooked egg, very finely chopped
To prepare dressing, in small bowl, combine sour cream, yogurt, shallots, vinegar, mustard, salt, pepper and 2 tablespoons water; blend with a wire whisk.
To prepare salad, combine spinach and 2 tablespoons of the dressing, tossing until well coated.
Transfer spinach mixture to large serving platter; top with remaining ingredients, keeping each separate in its own row.
