Spinach Cucumber Salad

4 cup spinach
2 medium cucumbers

1/4 cup salad oil
1 tablespoon sugar (please sugar substitute)
1 tablespoon vinegar
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/2 teaspoon garlic powder

Tear spianch leaves into bite-size pieces (about 4 cups): refrigerate 1 hour.  Place spinach in a large bowl.  Slice unpeared cucumbers into bowl.

Shake remaining ingredients in tightly covered jar; toss with vegetables.

Source:  Betty Crocker Money Saving Dinners

4 servings


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s