Crunchy spinach salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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!