"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pat Higgens' Spinach Salad Recipe

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This recipe for Pat Higgens' Spinach Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Finger - Teledyne Turbine Engines
Added: Sunday, June 15, 2008


Wash & blot dry spinach and lettuce enough to fill a nice, large bowl. Chop green onion to taste.
2 small cans mandarin oranges, drained
4 Tbl. butter
4 Tbl. white sugar
1 small package sliced almonds

Melt butter in small sauce pan. Add sugar and almonds. Brown nuts over low heat - careful as this could burn easily! When nuts are browned & carmelized, dump them onto a brown paper sack to cool. When cool, break them up and add to spinach/lettuce/green onions & mandarin oranges in large salad bowl.

1 1/2 tsp. salt
5 1/2 Tbl. red wine vinegar (or white vinegar)
1 1/4 cups oil
6 Tbl. sugar
pepper to taste
3/4 tsp. Tabasco
Buzz the dressing in a blender, or put all ingredients into a Tupperware gravy mixer/shaker. Careful to dress the salad JUST PRIOR to serving. Pour all dressing over salad and mix gently.




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