Hearty Vegetable Salad With Avocado Yogurt Dressing


4 cups torn fresh spinach
1 can (15 ounces) garbanzo beans, drained
1 cup cherry tomatoes, halved
1 cup cauliflower florets
1 cup sliced fresh mushrooms
1 small cucumber, sliced
1/2 small red onion, thinly sliced and separated into rings
1/2 cup coarsely chopped walnuts
1 small avocado, peeled, seeded, and cut up
1 carton (8 ounces) plain yogurt
1/4 cup milk
1 tablespoon honey
1/4 teaspoon garlic salt


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