Printer Friendly Copy
Spinach and Garden Vegetable Salad
the California Culinary Academy
Served with whole-grain bread and a glass of
white wine, this hearty salad can be a meal in itself.
¾ pound spinach
6 ounces mushrooms, sliced
2 medium carrots, thinly sliced
1 cup cherry tomatoes, halved
2 cups alfalfa sprouts
½ medium cucumber, thinly sliced
¼ cup sunflower seeds, roasted
------Tangy Yogurt Dressing-----
⅔ cup yogurt
2 teaspoons Dijon mustard
Remove and discard stems from spinach.
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.
onions and garlic.
Cover and refrigerate for 1 hour or longer to