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Salad: 3/4 cup slivered or sliced almonds 2 tablespoons butter 2 pounds spinach, stemmed and torn 1 pint fresh strawberries, sliced (may substitute 2 cans drained mandarin oranges) Dressing: 1/2 cup sugar 1 tablespoon poppy seeds 2 tablespoons sesame seeds 1 1/2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup cider vinegar 1/4 cup red wine vinegar 1/2 cup vegetable oil In a skillet melt butter and saute almonds until lightly browned. Remove and cool. Combine spinach, almonds, and strawberries. Toss with dressing and serve. For better flavor make dressing 1 day ahead. Dressing: Mix dressing ingredients in container and whisk well. Yield: 8 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. |