| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Vegetables | 12 | Servings | |
INGREDIENTS
| 12 | c | Fresh spinach; coarsely chopped |
| 3 | c | Mushrooms; sliced |
| 3 | c | Carrots; shredded |
| 1/2 | Seedless cucumber | |
| 1 | sm | Red onion |
| 1/3 | c | Olive oil |
| 1/4 | c | Fresh Lime Juice |
| 2 | tb | Honey |
| 4 | ts | Dijon mustard |
| 1 | tb | Dried fine herbs |
| 1 | Clove garlic; minced | |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
DRESSING In large, wide salad bowl, layer one-third of the spinach, all the sliced mushrooms, another one-third of the spinach, all the shredded carrots, then remaining spinach. Cut cucumber and onion in half lengthwise and slice thinly; layer over top of spinach. Cover and refrigerate up to 4 hours. Dressing: Whisk all ingredients together. Just before serving, drizzle over salad and toss gently. Makes: 10 to 12 servings Per serving for l2): 100 calories, 6g fat, 11 g carbohydrate, 3g protein; excellent source of vitamin A, folate; good source of vitamin C, iron. Scanned and formatted by Carole Walberg Recipe by: Homemaker's Magazine Nov/Dec'97 Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 11, 1997
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