| 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”