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Salad: 1 1/2 pounds fresh spinach 4 medium apples, unpeeled 1/2 cup sliced almonds, toasted, optional Dressing: 2/3 cup vegetable oil 2/3 cup raspberry vinegar 1 1/2 tablespoons honey 1/4 teaspoon salt 1/8 teaspoon pepper Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Toss spinach in enough dressing to coat, reserving remaining dressing. Place spinach on a serving platter. Core and slice apples. Toss in reserved dressing, and arrange on spinach. Sprinkle with almonds if desired. Dressing: Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |