| 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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