"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

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Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Loeen Hartshorn Irons
Added: Saturday, June 4, 2005
Category:
Category:
Ingredients:  
Ingredients:  
1 bag (6-7 c.) fresh spinach, washed and drained
2-3 small green onions, chopped
1 green bell pepper, chopped
1 box frozen peas
1 (8 oz.) can sliced water chestnuts
1 c. plain non-fat yogurt
1 c. light mayonnaise
1/2 pkg Sweet n Low or 2 tbsp. sugar
Directions:
Directions:
Tear spinach into bite-sized pieces and place in a 9X13 glass dish. Layer other vegetables on top of spinach in order listed. Combine yogurt, mayonnaise, and sweetner in a small bowl. Stir until smooth. Spread over top of salad and refrigerate overnight or several hours. Keeps well in refrigerator. Tuna and chicken can also be added.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes to assemble

 

 

 

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