Wednesday's Recipe of the Week

Spinach-Strawberry Salad*

From "Women on the Move Cookbook" 

by Kathleen Jackson & Tracey Davison

Ingredients:


1 pound fresh baby-spinach leaves, washed thoroughly and dried well
1 1/2 cups fresh strawberries, sliced
1/2 cup Candied Almond Slivers
Betty's Special Dressing

To prepare:


Toss spinach, strawberries, and almond slices. Pour dressing over salad, and toss again. Serve immediately. Refrigerate any leftover portions. Yields 4 servings.

Candied Almond Slivers


1/2 cup granulated white sugar
1/2 cup almond slivers

Butter a cookie sheet with sides; set aside. Heat sugar in a heavy frying pan (no Teflon) over medium heat until it melts and turns golden brown. Stir in almond slivers and remove from heat. Spread nuts thinkly on cookie sheet. Cool. Crumble. Store in airtight container.

Betty's Special Dressing


1/4 cup vegetable oil
2 tablespoons granulated white sugar
2 tablespoons white vinegar
1/8 to 1/4 teaspoon hot pepper sauce
1/2 teaspoon salt

Combine well. Serve over mixed greens or fruit salad. Refrigerate any leftover portion.

*Recipe from Betty Winslow.