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1 1/2 pounds fresh spinach
4 medium apples, unpeeled
1/2 cup sliced almonds, toasted, optional

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!

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