Spinach and Vegetable Salad
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 0 min
Ingredients
6 Cups
Fresh spinach leaves, loosely packed, washed and dried
1/2 Pound
Mushrooms, sliced
2
Carrots, thinly sliced
1
Cucumber, thinly sliced
1
Tomato, thinly sliced
1 Cup
Alfalfa or clover sprouts
Oil-free dressing to taste
Directions
Place all the ingredients in a large bowl and mix well. Serve with your favorite oil-free dressing.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.