Spinach, mushroom and carrot salad

12 Servings

Ingredients

Quantity Ingredient
12 cups Fresh spinach; coarsely chopped
3 cups Mushrooms; sliced
3 cups Carrots; shredded
½ Seedless cucumber
1 small Red onion
⅓ cup Olive oil
¼ cup Fresh Lime Juice
2 tablespoons Honey
4 teaspoons Dijon mustard
1 tablespoon Dried fine herbs
1 Clove garlic; minced
¾ teaspoon Salt
½ teaspoon Pepper

Directions

DRESSING

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 <walbergr@...> on Dec 11, 1997

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