Categories: Salads 
      Yield: 6 servings 
  
      1 lb Spinach                             2 tb Water 
    1/2 c  Alfalfa Sprouts                     1 ea Garlic Clove, small, minced 
    1/4 c  Feta Cheese, crumbled               1 ts Dijon Mustard 
      2 tb Sunflower Seeds                     1 x  Salt 
      2 tb Olive Oil                           1 x  Freshly Ground Black Pepper 
      2 tb Lemon Juice                     
  
  +---------------------*** EVERYDAY VINAIGRETTE ***------------------------ 
  * Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta 
  cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used 
  instead of lemon juice. 
  Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 
  cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and 
  sunflower seeds. 
  In small measuring cup, bowl or jar with screw top, combine oil, lemon 
  juice, water, garlic, mustard, salt and pepper. MIx well. 
  From The Gazette, 91/03/06.