| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 6 | Servings | |
INGREDIENTS
| 2 | bn | Fresh spinach |
| 1/2 | lb | Mushrooms; sliced |
| 1/2 | c | Slivered almonds; toasted |
| 1/4 | c | Vegetable oil |
| 2 | tb | Olive oil |
| 2 | tb | Wine vinegar |
| 1 | tb | White wine |
| 1/2 | ts | Crushed tarragon |
| 1/4 | ts | Salt |
| 1/8 | ts | Nutmeg |
INSTRUCTIONS
Wash and dry spinach; remove stems and tear leaves into pieces to measure 8 cups, loosely packed. Place spinach in a bowl with mushrooms and almonds. In a small saucepan combine remaining ingredients and heat just to boiling. Pour hot dressing over and toss. Serve immediately. Makes 6-8 servings. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #997 by L979 <[email protected]> on Jan 8, 1998
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