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This recipe for SPINACH SALAD, by , is from Sievers Family Favorites w/pictures, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelly Johnson


For Salad:
5 strips cooked & chopped bacon
1 can drained Mandarin oranges
Romaine, Iceberg or Spinach
c. toasted slivered almonds
c. toasted sesame seeds
Slivered red onion to taste (optional)
Toasted coconut (optional)

For Sesame Dressing:
⅓ c. sugar
3 T. cider vinegar
2 tsp. onion juice (or grated onion)
1 tsp. soy sauce
tsp. dry mustard
c. vegetable oil
2 T. toasted sesame seeds
pinch of salt

Carefully toast sesame seeds, they burn easily. Toast in skillet with no oil over medium heat, constantly shaking like popcorn. Smelling is a great way to tell when they are done. When you begin to smell them, turn the pan off. They will continue to cook so remove from pan - turn out onto a paper towel or bowl.

Combine sugar, sider vinegar, onion juice, soy sauce, dry mustard, salt, and vegetable oil in a blender until thick. Add 2 tsp. of sesame seeds and blend thoroughly. STIR in remaining sesame seeds and chill dressing until ready to serve. You can also double the ingredients for the dressing. It will keep in the fridge for 2 weeks. It may separate, just shake to combine before serving.

For almonds: Toast or place on cookie sheet in 300 oven approx. 10 minutes. Again very careful not to burn. Smell, smell, smell!

Wash spinach in cold water bath, lifting out of the water to remove sand. Towel dry or use salad spinner. Hand tear spinach in bite size pieces. Top with remaining ingredients. Serve with sesame dressing.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
The size of the onion used will play a great factor in the flavor. The smaller onion will have a stronger, bitter flavor the longer the dressing sits. Using 1/2 of a medium yellow onion works best.




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