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Name: Spinach and Garden Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 c Alfalfa sprouts; 1/4 c Sunflower seeds, roasted; 2 md Carrots -- thinly sliced; 3/4 lb Spinach; 1 c Cherry tomatoes -- halved; 6 oz Mushrooms -- sliced; 1/2 md Cucumber -- thinly sliced; 1/3 c Mayonnaise; Tangy Yogurt Dressing-----; 2/3 c Yogurt; 2 ts Dijon mustard

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INGREDIENTS

2 c Alfalfa sprouts
1/4 c Sunflower seeds, roasted
2 md Carrots -- thinly sliced
3/4 lb Spinach
1 c Cherry tomatoes -- halved
6 oz Mushrooms -- sliced
1/2 md Cucumber -- thinly sliced
1/3 c Mayonnaise
Tangy Yogurt Dressing-----
2/3 c Yogurt
2 ts Dijon mustard

Servings

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 168
Calories from Fat: 101 (60%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 6.1g
Cholesterol 7.5mg		2 %
Sodium 272.9mg		9 %
Potassium 421.2mg		11 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 12.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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