Spinach and garden vegetable salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Spinach |
| 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----- | ||
| ⅔ | cup | Yogurt |
| ⅓ | cup | Mayonnaise |
| 2 | teaspoons | Dijon mustard |
Directions
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