Spinach And Garden Vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Spinach |
| 6 | oz | Mushrooms, sliced |
| 2 | Carrots, thinly sliced | |
| 1 | c | Cherry tomatoes, halved |
| 2 | c | Alfalfa sprouts |
| 1/2 | Cucumber, thinly sliced | |
| 1/4 | c | Sunflower seeds, roasted |
| 2/3 | c | Yogurt |
| 1/3 | c | Mayonnaise |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 71
Total Fat: 8.3g
Cholesterol: 5mg
Sodium: 355.3mg
Potassium: 519.1mg
Carbohydrates: 13.6g
Fiber: 3.9g
Sugar: 4.9g
Protein: 6.3g