Title: Spinach, Mushroom and Carrot Salad
Categories: Side dish, Vegetables
Yield: 12 Servings

12 c Fresh spinach; coarsely
-chopped
3 c Mushrooms; sliced
3 c Carrots; shredded
1/2 Seedless cucumber
1 sm Red onion

----------------------------------DRESSING----------------------------------
1/3 c Olive oil
1/4 c Fresh Lime Juice
2 tb Honey
4 ts Dijon mustard
1 tb Dried fine herbs
1 Clove garlic; minced
3/4 ts Salt
1/2 ts Pepper

In large, wide salad bowl, layer one-third of the spinach, all the sliced
mushrooms, another one-third of the spinach, all the shredded carrots, then
remaining spinach. Cut cucumber and onion in half lengthwise and slice
thinly; layer over top of spinach. Cover and refrigerate up to 4 hours.

Dressing: Whisk all ingredients together. Just before serving, drizzle over
salad and toss gently.

Makes: 10 to 12 servings Per serving for l2): 100 calories, 6g fat, 11 g
carbohydrate, 3g protein; excellent source of vitamin A, folate; good
source of vitamin C, iron. Scanned and formatted by Carole Walberg

Recipe by: Homemaker's Magazine Nov/Dec'97

Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg
on Dec 11, 1997