DRESSING
1/2 cup salad oil
1/4 cup cider vinegar
1/4 cup granulated sugar
3/4 tablespoon finely grated onion
3/4 teaspoon ground dry mustard
1/2 teaspoon celery seeds

SALAD
1/2 pound washed spinach, torn into pieces
3/4 cup purple cabbage, shredded
2 tablespoons slivered almonds, toasted
1 small can Mandarin oranges, drained

To prepare the dressing, in a jar with a tight-fitting lid, combine all the dressing ingredients. Shake well and refrigerate until you’re ready to use it.

For the salad, place all the salad ingredients in a serving bowl. Shake the dressing well and pour some over the salad. Toss and serve. (The dressing should just coat the spinach; you may have some left over.)

Serves 6

This entry was posted on Sunday, November 20th, 2005 at 5:59 am and is filed under salads and compotes. You can leave a response, or trackback from your own site.