Spinach Mushroom And Carrot Salad
|Coarsely chopped fresh spinach||10 Ounce, stemmed (About 8 Cup, 300 Gram Bag)|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Peeled shredded carrots||2 Cup (32 tbs)|
|Seedless cucumbers||1 1⁄2 Cup (24 tbs), halved lengthwise and sliced|
|Red onion||1 Small, thinly sliced|
|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Freshly squeezed lime juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
1. In a serving bowl, layer one-third of the shredded spinach, all the sliced mushrooms, another one-third of the spinach, all the shredded carrots, then remaining.spinach. Layer cucumbers, onion and raisins over top. Cover and refrigerate up to 4 hours.
2. Dressing: In a bowl whisk together oil, lime juice, honey, mustard, cumin, garlic, salt and pepper.