Spinach-cauliflower salad w/lemon-pepper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Torn spinach |
| 1 | cup | Torn curly leaf lettuce |
| 1 | cup | Cauliflower florets |
| 1 | cup | Sliced mushrooms |
| ½ | cup | Julienne-cut green bell pepper |
| ¼ | cup | Vertically sliced onion |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Dried thyme |
| 2 | teaspoons | Water |
| 1½ | teaspoon | Olive oil |
| ¼ | teaspoon | Cracked pepper |
Directions
Date: Fri, 09 Feb 1996 20:23:47 EST From: AKSC87A@... (MARY JO KNAPPER) Recipe By : Cooking Light YEAR: 1995 ISSUE: June Combine the first 6 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through pepper) in a bowl, and stir well.
Pour over spinach mixture, and toss gently to coat. Yield: 4 servings (serving size: 1-½ cups).
NUTRITIONAL INFORMATION: CALORIES 49 (37% from fat); PROTEIN 2.1g; FAT 2g (sat 0.3g, mono 1.3g, poly 0.3g); CARB 7.3g; FIBER 2.5g; CHOL 0mg; IRON 1.6mg; SODIUM 28mg; CALC 43mg
MC-RECIPE@...
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