Recipe - Crunchy Spinach Salad

SPIANCH SALAD
One half pound Spinach, fresh; torn into
bite size pieces
2 tablespoon Almonds, slivered; toasted
Three fourths cup Cabbage, purple; shredded
One fourth cup Raisins

DRESSING
One fourth cup Sugar
Three fourths teaspoon Mustard, dry
Three fourths teaspoon Salt
One half teaspoon Celery seeds
1 One half tablespoon Onion, minced
One fourth cup Vinegar
One half cup Oil, vegetable

Combine all ingredients except dressing in a large bowl. Toss and
serve with dressing.

Dressing: Combine all ingredients in a jar. Cover tightly, and shake
vigorously. Chill several hours. Shake dressing again before serving
over salad. Yield: 1 cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.
Nancy O'Brion's Note: This could be worked out for the diabetic!
MAKE IT WORK!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip