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A Cooking Adventure with Thom

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Spinach and Garden Vegetable Salad

the California Culinary Academy

Servings: 6



Served with whole-grain bread and a glass of white wine, this hearty salad can be a meal in itself.



pound spinach
6 ounces mushrooms, sliced
2 medium carrots, thinly sliced
1 cup cherry tomatoes, halved
2 cups alfalfa sprouts
medium cucumber, thinly sliced
cup sunflower seeds, roasted
------Tangy Yogurt Dressing-----
cup yogurt
cup mayonnaise
2 teaspoons Dijon mustard

Cooking Method

Remove and discard stems from spinach.

  1. In a salad bowl combine spinach, mushrooms, carrots, tomatoes, sprouts, and cucumber. 

  2. Add Tangy Yogurt Dressing and mix lightly; or, if you wish, place salad mixture in individual salad bowls and divide dressing evenly among them. 

  3. Sprinkle with sunflower seeds.  Garnish with radish roses.

Tangy Yogurt Dressing: 

  1. In a small bowl mix yogurt, mayonnaise, and mustard until smooth and well combined. 

  2. Mix in onions and garlic. 

  3. Cover and refrigerate for 1 hour or longer to blend flavors.

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