Spinach Cucumber Salad


      —-SALAD—-
4 cup spinach
2 medium cucumbers

      —-DRESSINGS—-
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

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