Title: Quick Spinach Salad with Sprouts
Categories: Salad
Yield: 6 Servings
| 1 | lb | Spinach |
| 1/2 | c | Alfalfa Sprouts |
| 1/4 | c | Feta Cheese, crumbled |
| 2 | tb | Sunflower Seeds |
| 2 | tb | Olive Oil |
| 2 | tb | Lemon Juice |
| 2 | tb | Water |
| 1 | | Garlic Clove, small, minced |
| 1 | ts | Dijon Mustard |
| | | Salt |
| | | Freshly Ground Black Pepper |
+---------------------*** EVERYDAY VINAIGRETTE ***------------------------
* Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta
cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead
of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to
make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa
sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar
with screw top, combine oil, lemon juice, water, garlic, mustard, salt and
pepper. MIx well. From The Gazette, 91/03/06.