Spinach, mushroom and carrot salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Fresh spinach; coarsely chopped |
| 3 | cups | Mushrooms; sliced |
| 3 | cups | Carrots; shredded |
| ½ | Seedless cucumber | |
| 1 | small | Red onion |
| ⅓ | cup | Olive oil |
| ¼ | cup | Fresh Lime Juice |
| 2 | tablespoons | Honey |
| 4 | teaspoons | Dijon mustard |
| 1 | tablespoon | Dried fine herbs |
| 1 | Clove garlic; minced | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
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@...> on Dec 11, 1997