Spinach salad with creamy yogurt dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Spinach; stems removed, |
| ; washed and dried | ||
| ¼ | Red cabbage; core, shred fine | |
| 3 | Italian Roma tomatoes; cored, seeded, | |
| ; and julienned | ||
| 1 | small | Red onion; julienned |
| 1 | small | Jicama; peeled, julienned |
| 2 | Pickling cucumbers; peeled, julienned | |
| 1 | Recipe Creamy Yogurt Dressing; see * Note | |
| 1 | Recipe Roasted Red Pepper Garnish; see * Note | |
Directions
* Note: See the "Creamy Yogurt Dressing" and "Roasted Red Pepper Garnish" recipes which are included in this collection.
Tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with Creamy Yogurt Dressing and Roasted Red Pepper Garnish and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6144 broadcast 08-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.