Spinach and garden vegetable salad

Yield: 6 Servings

Measure 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

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

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