Vegetable Slaw - cooking recipe

Ingredients

7 medium carrots, finely grated
1/2 head cabbage, coarsely chopped
1 (10 oz.) pkg. frozen chopped spinach
1 (10 oz.) pkg. frozen French-cut green beans
6 plump Romano tomatoes, diced
2 large kosher dill pickles, diced
1 diced apple
1/4 c. chopped onion
1 (8 oz.) can sliced water chestnuts, drained
3 hard-boiled eggs, diced
1 c. wheat germ
1/2 c. nonfat yogurt
1/2 c. fat-free buttermilk dressing
Mrs. Dash salad seasoning to taste
spicy mustard to taste
canned tomato sauce to taste

Preparation

Thaw and break up the frozen vegetables.
In a large (1-gallon or more) salad bowl, combine all ingredients thoroughly.
The mixture should have the consistency of cole slaw.
Add more yogurt and dressing (in equal amounts) if the salad is not moist enough. Refrigerate overnight, if possible, in an airtight container. This salad is a good main dish for a hot summer day, especially when served with whole grain bread or crackers. This recipe makes about 12 (1-cup) servings and takes about an hour to prepare if the spinach and green beans are already thawed.
It tastes best, however, when chilled overnight before serving.