Ingredients:
4 cups tightly packed raw spinach leaves, washed and drained
12 button mushrooms, fresh or canned, sliced
8 water chestnuts, diced
1 orange, peeled and diced
Dressing:
1/2 cup plain nonfat yogurt
2 tablespoons orange concentrate
1 teaspoon soy sauce
1/4 teaspoon dry mustard
Dash of Tabasco
1/2 teaspoon salt
12 button mushrooms, fresh or canned, sliced
8 water chestnuts, diced
1 orange, peeled and diced
Dressing:
1/2 cup plain nonfat yogurt
2 tablespoons orange concentrate
1 teaspoon soy sauce
1/4 teaspoon dry mustard
Dash of Tabasco
1/2 teaspoon salt
Recipe:
1. Tear spinach leaves coarsely into salad bowl.
2. Add mushrooms, water chestnuts and orange pieces.
3. Combine dressing ingredients together.
4. Pour over salad and toss.
2. Add mushrooms, water chestnuts and orange pieces.
3. Combine dressing ingredients together.
4. Pour over salad and toss.
Serves:
4