Spinach Salad with Brussel Sprouts and Feta

Yield: 6 servings

Ingredients

• 1 pound spinach cleaned and dried (454g)
• ½ cup alfalfa sprouts (125ml)
• ½ cup crumbled feta cheese (125ml)
• 1 royal gala apple sliced into matchsticks

Dressing

• ½ cup low-fat yoghurt (125ml)
• 2 teaspoons minced fresh garlic (10ml)
• ½ cup chopped fresh parsley (125ml)
• 3 tablespoons light mayonnaise (45ml)
• 2 teaspoons Dijon mustard (10ml)
• ¼ cup chopped fresh basil (60ml)
• Juice of 1 orange
• Salt and pepper to taste
• 3 tablespoons sunflower seeds to garnish (45ml)

Directions

1. In a medium sized bowl whisk all dressing ingredients together starting with the yoghurt.
2. Cover and let stand in the refrigerator for 1 – 2 hours to allow the flavour to develop.
3. In a large bowl toss the spinach together with dressing.  Add the remaining ingredients and top with sunflower seeds. Serve immediately.