1/2 lb. spinach, washed, stems removed, dried
4 mushrooms, cleaned, trimmed, and sliced
2-3 tangerines, peeled, sectioned or oranges
1 c. alfalfa sprouts
1 recipe Yogurt Vinaigrette

Toss together the spinach, mushrooms, tangerines, and alfalfa sprouts with the dressing and serve.

YOGURT VINAIGRETTE:

Juice of 1/2 lemon
3 tbsp. wine or cider vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1 tsp. parsley
1/4 tsp. tarragon
1/4 tsp. marjoram
Freshly ground pepper to taste
3/4 c. plain lowfat yogurt

Mix together the lemon juice, vinegar, mustard, garlic, herbs, and pepper. Whisk in the yogurt and mix well. Keep in a covered container in the refrigerator for up to a week. Makes 1 cup.

Complex carbohydrates ++, Vitamin A ++, Vitamin C ++, Potassium ++, Calcium ++, Minerals +.