Fungus Among Us Vegetable Salad
Yield
6 servingsPrep
20 minCook
15 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
spinach, frozen
creamed |
|
| ½ | each |
iceberg lettuce
|
*
|
| 4 | each |
carrots
|
|
| 2 | each |
cucumbers
|
|
| 2 | each |
tomatoes
|
|
| 6 | each |
radishes
|
|
| 2 | each |
red onion
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
spinach, frozen
creamed |
|
| 0.5 | each |
iceberg lettuce
|
*
|
| 4 | each |
carrots
|
|
| 2 | each |
cucumbers
|
|
| 2 | each |
tomatoes
|
|
| 6 | each |
radishes
|
|
| 2 | each |
red onion
|
|
Directions
Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes.
Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water.
Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl.
Peel the carrots, cucumbers and onions, then slice all of the vegetables into small pieces.
Add to the salad bowl.
Pour the cooled creamed spinach (fungus) into the salad bowl and toss.
