Spinach cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Spinach; |
| ¼ | cup | Salad oil; |
| 1 | tablespoon | Sugar (PLEASE SUGAR SUBSTITUTE) |
| 1 | tablespoon | Vinegar; |
| 2 | mediums | Cucumbers; |
| 1 | teaspoon | Soy sauce; |
| ¼ | teaspoon | Dry mustard; |
| ½ | teaspoon | Garlic powder' |
Directions
SALAD
DRESSINGS
Tear spianch leaves into bite-size pieces (about 4 cups): refrigerate 1 hour. Place spinach in a large bowl. Slice unpeared cucumbers into bowl.
Shake remaining ingredients in tightly covered jar; toss with vegetables.
Source: Betty Crocker's Money-Saving Dinners by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.