Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Spinach, fresh; torn into bite size pieces |
2 tablespoons | Almonds, slivered; toasted |
¼ cup | Sugar |
¾ teaspoon | Mustard, dry |
¾ teaspoon | Salt |
½ teaspoon | Celery seeds |
¾ cup | Cabbage, purple; shredded |
¼ cup | Raisins |
1½ tablespoon | Onion, minced |
¼ cup | Vinegar |
½ cup | Oil, vegetable |
SPIANCH SALAD
DRESSING
Combine all ingredients except dressing in a large bowl. Toss and serve with dressing.
Dressing: Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill several hours. Shake dressing again before serving over salad. Yield: 1 cup.
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O'Brion's Note: This could be worked out for the diabetic! MAKE IT WORK!