"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

Colorful Spinach Salad Recipe

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This recipe for Colorful Spinach Salad, by , is from 9th Street Church of Christ Family & Friends Cookbook , 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!

Amy Reagan


Dressing ingredients:
cup vinegar
cup oil
1-1 tbsp. sugar or Splenda
1 cup strawberries, cut up
1 cup young, yellow squash, sliced
3 hard boiled eggs, chopped
2-4 lg. handfuls, cleaned baby spinach

Optional: walnuts, sunflower seeds,
or, cup crisp bacon bits

Shake together Dressing ingredients in a pt. jar. Set aside until serving.
In a large bowl combine salad ingredients.
Just before serving pour dressing over and toss well. May add a few dashes of salt if desired.




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