"The belly rules the mind."--Spanish Proverb

Spinach Salad Recipe

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

Lynette Hutchison


1 package fresh spinach
2 apples peeled, cut into 1 inch chunks
sliced strawberries
1 package dried cranberries
slivered almonds

Dressing for Salad:

2 tbsp. lemon zest
2 tbsp. lemon juice
1/3 cup oil
1/2 cup sugar
1 tsp. mustard seed

Put about 1 tsp water in bowl with almonds. Add 1 tbsp. sugar. Stir and dump almonds onto cookie sheet. Toast in 350 oven until golden brown. Be careful not to burn.
Put Spinach, apple chunks, strawberries, cranberries and almonds into large bowl. Make dressing and pour onto salad just before serving. Toss well to distribute dressing.




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