Fresh Spinach Salad
|Spinach pieces||4 Cup (64 tbs) (Bite Size)|
|Yellow squash||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Canned water chestnuts||7 3⁄4 Ounce, drained and sliced|
|Hard-cooked eggs||2 , chopped|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Mustard sauce||1⁄2 Cup (8 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
Arrange spinach, squash, water chestnuts, eggs, and onion attractively in rows on a medium platter; sprinkle lightly with salt and pepper.
Mix mustard sauce and yogurt; drizzle over salad.