| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Spinach |
| 6 |
oz |
Mushrooms — sliced |
| 2 |
md |
Carrots — thinly sliced |
| 1 |
c |
Cherry tomatoes — halved |
| 2 |
c |
Alfalfa sprouts |
| 1/2 |
md |
Cucumber — thinly sliced |
| 1/4 |
c |
Sunflower seeds, roasted |
|
|
Tangy Yogurt Dressing—– |
| 2/3 |
c |
Yogurt |
| 1/3 |
c |
Mayonnaise |
| 2 |
ts |
Dijon mustard |
INSTRUCTIONS
l Remove and discard stems from spinach. 2. In a salad bowl combine
spinach, mushrooms, carrots, tomatoes, sprouts, and cucumber. Add Tangy
Yogurt Dressing and mix lightly; or, if you wish, place salad mixture in
individual salad bowls and divide dressing evenly among them. Sprinkle with
sunflower seeds. Garnish with radish roses.
Tangy Yogurt Dressing: In a small bowl mix yogurt, mayonnaise, and mustard
until smooth and well combined. Mix in onions and garlic. Cover and
refrigerate for 1 hour or longer to blend flavors.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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