Recipe - Fruity Green Salad

DRESSING
3 tablespoon Sugar
2 tablespoon Apple Cider Vinegar
One fourth teaspoon Dry Mustard
1/8 teaspoon Salt
One fourth cup Vegetable Oil

SALAD
20 ounce Bundles Fresh Spinach
1 cup Fresh Blueberries
3 Oranges
One half cup Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bitesized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini