"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

Brain Salad Recipe

4.5 stars - based on 1 vote
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This recipe for Brain Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Trail Martin
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
6 oz fresh spinach salad
1 cup sliced strawberries
1 cup blueberries
1/2 small red onion
1/2 cup pecans

Dressing:
2 TBLS Balsamic Vinegar
2 TBLS Rice Vinegar
1 TBLS + 1 tsp honey
1 tsp curry powder
3 tsp dijon mustard
salt & pepper

Directions:
Directions:
I usually put my salad together & make up my dressing. Right before we eat, I toss the salad with the dressing.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is called a "Brain" Salad because the spinach & blueberries are good for your memory & health!

 

 

 

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