| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Salads, To post | 6 | Servings |
INGREDIENTS
| —Salad— | ||
| 1/2 | lb | Fresh Spinach |
| 1/2 | Head Lettuce | |
| 1 | cn | (3.5 Oz) French Fried Onions -Dressing— |
| 1/2 | c | Cooking Oil |
| 3 | tb | Blue Cheese; crumbled |
| 1 | tb | Vinegar |
| 2 | tb | Sugar |
| 1 | ts | Celery Seed |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
FOR THE SALAD: Wash the spinach and drain. Place in a plastic bag and put into refrigerator vegetable bin to crisp. Break lettuce into pieces. Some spinach leaves may need to be broken if they are large. Heat onions in oven until they are crisp, and drain on paper towels. Add onions to greens immediately before serving. Toss with blue cheese dressing; all of dressing probably will not be required; save for another salad. Serves 6 FOR THE DRESSING: Blend the ingredients together in a blender, or mix with electric mixer. Vinegar, sugar, and blue cheese may be adjusted according to taste. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Aug 2, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”