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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.
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Ingredients
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
⅓
cup mayonnaise
2 teaspoons Dijon mustard |
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Cooking Method
Remove and discard stems from spinach.
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In a salad bowl combine spinach, mushrooms, carrots, tomatoes,
sprouts, and cucumber.
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Add Tangy Yogurt Dressing and mix lightly;
or, if you wish, place salad mixture in individual salad bowls and
divide dressing evenly among them.
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Sprinkle with sunflower seeds.
Garnish with radish roses.
Tangy Yogurt Dressing:
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In a small bowl mix yogurt,
mayonnaise, and mustard until smooth and well combined.
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Mix in
onions and garlic.
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Cover and refrigerate for 1 hour or longer to
blend flavors.
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