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Recipes > Salads
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Almonds and Salad:
- Toast lightly in a no-stick frying pan over medium heat. Cool.
*When Mrs. Miller buys a bag of sliced almonds she toasts the whole bag immediately and stores them in the freezer. Then when she is ready to make this salad, it is quick and easy to throw together.
- 1 lb. fresh spinach, rinsed and torn into bite-size pieces.
- 1/2 cup dried cranberries
- Toss with the sliced almonds in a large bowl.
Oil & Vinegar Salad Dressing:
- 2 tsp. Salt
- 1 tsp. granulated garlic (or powder)
- 1 1/4 cup white sugar
- 2 Tbsp. Ground Mustard
- 3/4 tsp. Black Pepper
- 1 tsp. Paprika
- 1/2 cup hot Water
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- Mix all ingredients in a 2 quart microwave safe bowl.
- Heat 1 - 2 minutes until dissolved.
- Cool. Keep refrigerated.
- Toss with spinach just before serving.
- Makes 16 oz.
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