Title: Spinach and Lettuce Salad
Categories: Salad Blank
Yield: 6 Servings

		;
1/2	lb	Fresh spinach
1/2		Head lettuce
1		3.5 oz. can french fried onions
		;
1/2	c	Cooking oil
3	tb	Blue cheese; crumbled
1	tb	Vinegar
2	tb	Sugar
1	ts	Celery seed
1	ts	Salt
1/8	ts	Pepper

FOR THE SALAD:

Wash the spinach and drain. Place in a plastic bag and put into refrigerator vegetable bin to crisp. Break lettuce into pieces. Some spinach leaves may need to be broken if they are large. Heat onions in oven until they are crisp, and drain on paper towels. Add onions to greens immediately before serving. Toss with blue cheese dressing; all of dressing probably will not be required; save for another salad.

Serves 6

FOR THE DRESSING:

Blend the ingredients together in a blender, or mix with electric mixer. Vinegar, sugar, and blue cheese may be adjusted according to taste.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: Mrs. Charles G. Moyers, Jr.

previous

next