Spinach and Carrot Salad
Recipe from Mary Bowman’s Bastyr Whole Foods

Servings: 4
Printable version

Ingredients:

• Zest of ½ a lemon
• 2 Tbl. lemon juice
• 2 Tbl. rice vinegar
• 3 Tbl. canola oil
• 2 Tbl. honey
• ½ tsp. dry mustard powder
• ½ tsp. sea salt
• 2 tsp. poppy seeds
• 1 medium to large  carrot, grated
• 1 bunch spinach, washed, dried and torn
• 1/3 c. sunflower seeds, toasted
• ¼ c. Italian parsley, chopped

Directions:

1.   Combine the first eight ingredients, mix well.
2.   Grate the carrot.
3.   Toss the carrot, spinach, sunflower seeds, and parsley together in a large bowl.
4.   Pour dressing over salad and mix gently to combine.

Nutrition:  (Serving size: ¼^th recipe)
calories: 239        protein: 5.2g          total carbohydrate: 18.6g       total fat: 18.1g
sugars: 10.9g      sodium: 522mg      dietary fiber: 4.1g                 saturated fat: 1.6g