Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Sugar |
| 2 tablespoons | Apple Cider Vinegar |
| ¼ teaspoon | Dry Mustard |
| ⅛ teaspoon | Salt |
| ¼ cup | Vegetable Oil |
| 20 ounces | Bundles Fresh Spinach |
| 1 cup | Fresh Blueberries |
| 3 \N | Oranges |
| ½ cup | Pecans or Slivered Almonds |
DRESSING
SALAD
Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl. Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry on paper towels. Tear spinach into bite-sized pieces and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing over salad. Toss lightly to mix.
Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith