Spinach and Garden Vegetable Salad
Author: Epicurus.com Kitchens
  • 3/4 pound spinach; * see note
  • 6 ounces mushrooms; sliced
  • 2 medium carrots; thinly sliced
  • 1 Cup halved cherry tomatoes
  • 2 Cups alfalfa or mixed sprouts
  • half a medium cucumber; thinly sliced
  • 1/4 Cup roasted sunflower seeds
  • radish roses; for garnish
Tangy Yogurt Dressing:
  • 2/3 Cup plain yogurt
  • 1/3 Cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 green onions; thinly sliced
  • 1 clove garlic; minced or pressed
  1. To prepare salad, combine spinach, mushrooms, carrots, tomatoes, sprouts, and cucumber in a salad bowl; set aside.
  2. To prepare Tangy Yogurt Dressing, mix yogurt, mayonnaise, and mustard in a small bowl. Mix until smooth and well combined. Mix in onions and garlic. Cover and refrigerate for 1 hour or longer to blend flavors.
  3. Add dressing to spinach mixture and mix lightly; or, if you wish, place salad mixture in individual salad bowls and divide dressing evenly among them. Sprinkle with sunflower seeds.
Remove and discard stems from spinach. (You should have about 6 cups leaves.)

Salad Yield: 4 to 6 servings. Dressing Yield: 1 cup.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spinach-and-garden-vegetable-salad/3137/