Crunchy spinach salad

6 servings

Ingredients

Quantity Ingredient
½ pounds Spinach, fresh; torn into bite size pieces
2 tablespoons Almonds, slivered; toasted
¼ cup Sugar
¾ teaspoon Mustard, dry
¾ teaspoon Salt
½ teaspoon Celery seeds
¾ cup Cabbage, purple; shredded
¼ cup Raisins
1½ tablespoon Onion, minced
¼ cup Vinegar
½ cup Oil, vegetable

Directions

SPIANCH SALAD

DRESSING

Combine all ingredients except dressing in a large bowl. Toss and serve with dressing.

Dressing: Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill several hours. Shake dressing again before serving over salad. Yield: 1 cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O'Brion's Note: This could be worked out for the diabetic! MAKE IT WORK!

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