Fruity green salad
8 servings
Ingredients
| Quantity | 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 | Oranges | |
| ½ | cup | Pecans or Slivered Almonds |
Directions
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