Title: Spinach and Garden Vegetable Salad
Categories: None
Yield: 6 Servings

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

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