4 c. torn fresh spinach
2 c. bean sprouts
6 oz. (1 1/2 c.) shredded Cheddar cheese
1 c. thinly sliced fresh mushrooms
1 c. (2 stalks) chopped celery
1 c. sun flower nuts
1/2 chopped parsley
2 medium tomatoes, cut into wedges
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper

DRESSING:

1/3 c. vinegar
1/3 c. oil
1 tsp. sugar
1/2 tsp. seasoned salt

In large salad bowl, combine all salad ingredients. In container with tight fitting cover, combine all dressing ingredients; cover and shake well. Pour dressing over salad and toss gently. 19 servings. Calories, 100 per 1/2 cup.