Instructions: In large, wide salad bowl, layer one-third of the spinach, all the sliced mushrooms, another one-third of the spinach, all the shredded carrots, then remaining spinach. Cut cucumber and onion in half lengthwise and slice thinly; layer over top of spinach. Cover and refrigerate up to 4 hours.

Dressing: Whisk all ingredients together. Just before serving, drizzle over salad and toss gently.

Makes: 10 to 12 servings

source of vitamin C, iron.

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