When I feel a bit of a break down coming on eating something that's not a stinkin' you're-going-to-regret-me-later-cake is the perfect antidote. And you can never eat too many salads! This recipe hails from Billie Nichols, of Charlotte North Carolina. I have no idea what magazine it's from, but I've had this recipe taped to a card for more years than I can remember. Now get your hands in there and eat some of this deliciousness!
TROPICAL SPINACH SALAD
5 cups torn fresh spinach
3 cups torn romaine lettuce
2 cups torn leaf lettuce
1 (11-ounce) can mandarin oranges, drained
1 small purple onion, sliced
Cooked Salad Dressing
1/4 cup sliced almonds, toasted
Place first 5 ingredients in a large bowl. Toss with Cooked Salad Dressing. Sprinkle almonds over top. Serve immediately. Yield: 8 servings.
Cooked Salad Dressing:
1/4 cup sugar
1/4 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon instant minced onion
Dash of paprika
1 egg, slightly beaten*
1/4 cup vegetable oil
Combine first 7 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Gradually stir in oil. Chill. Yield: 3/4 cup.
*If you prefer a pristine dressing, you can pour the cooked dressing through a mesh strainer to remove any egg whites.
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