Fruity green salad

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



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

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