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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rick's College Spinach Salad Recipe

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This recipe for Rick's College Spinach Salad is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 lg bundle of spinach, stems removed
1 head lettuce, broken into smaller pieces
1 can (10.5oz) mandarin oranges
1/2-3/4 lb sliced mushrooms
1 cup swiss cheese, grated
1/2lb bacon, cooked and crumbled
1/2 cup slivered almonds, sauteed in 3 Tbsp of sugar until caramelized

Dressing:
In smaller bowl, combine:
1/3 cup sugar
1/3 cup white vinegar
3/4 tsp salt
2 Tbsp prepared mustard
1/4 cup grated onion
3/4 cup oil
3/4 Tbsp poppy seeds
Directions:
Directions:
Combine salad ingredients in a large bowl, and combine dressing ingredients in a smaller bowl or jar.
Personal Notes:
Personal Notes:
When I prepare this to be used at an event or to eat a little at a time, I do not add the mandarin oranges, almonds, or the dressing until ready to serve.

 

 

 

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