"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Rasberry Salad Recipe

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This recipe for Spinach Rasberry Salad, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Collman
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups fresh spinach leaves (56 ounces)
2 plum tomatoes (rinsed)
1 cup mandarin oranges in light syrup (1112 ounces), well drained
1/4 cup raspberry vinaigrette

Directions:
Directions:
1. Place spinach in salad bowl. Cut tomatoes into bite-size pieces; add to spinach.
2. Add remaining ingredients; toss and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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