"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

Strawberry Spinach Salad Recipe

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

Misty Scalise
Added: Tuesday, October 9, 2007



1 pkg. baby spinach leaves
1 pkg. strawberries (sliced)
1 small purple onion (cut into rings)
1 pkg. toasted pecan halves


3/4 c. sugar
1 c. vegetable oil
1/8 c. poppy seeds
1 tsp. salt
1/2 tsp. dry mustard
1/2 c.white vinegar

Combine spinach leaves, strawberries and pecans and set aside. In a separate bowl combine ingredients for dressing. Pour dressing mixture over salad and top with onion rings.




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