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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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 168
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