"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 Salad Recipe

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This recipe for Spinach Salad, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lanette Thompson
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Spinach and romaine lettuce
2 gala apples, chopped
2/3 of a bag of craisins
1 bottle Kraft poppy seed dressing
1 bottle Kraft Italian dressing
1 1/2 c. candy slivered almonds


Candy Slivered Almonds

1 1/2 c. slivered almonds
1/2 c. sugar
2 tbsp. margarine
1/2 tsp. vanilla

Directions:
Directions:
Salad - mix in a bowl half spinach and half romaine lettuce, add chopped apples, craisins. Pour half of the bottle of creamy poppy seed dressing and half of a bottle of Italian dressing. Do not put dressing or candied almonds on the salad until you are ready to serve. To make candy slivered almonds - combine ingredients and cook over medium heat until sugar melts, turn your heat to low and continue stirring until mixture is a golden brown and has a caramelized look to it. Pour out on cookie sheet to cool. After cool, break into pieces to put on salad.

 

 

 

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