Side Pannel
Spinach, Mushroom and Carrot Salad
Spinach, Mushroom and Carrot Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes
Ingredients List
- 12 c Fresh spinach; coarsely
- -chopped
- 3 c Mushrooms; sliced
- 3 c Carrots; shredded
- 1/2 Seedless cucumber
- 1 sm Red onion
Directions
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
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
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