Yield: 6 Servings
|6 ounces||Mushrooms -- sliced|
|2 mediums||Carrots -- thinly sliced|
|1 cup||Cherry tomatoes -- halved|
|2 cups||Alfalfa sprouts|
|½ medium||Cucumber -- thinly sliced|
|¼ cup||Sunflower seeds, roasted|
|Tangy Yogurt Dressing-----|
|2 teaspoons||Dijon mustard|
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