C8 - Sunday, Feb 20, 1983 - North Shore N.
3 | raary 8: , ore ews 1983 - North Shore News

Renner AT

SRN SARGERAS

Seats
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_ SPINACH SALAD
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Youll enjoy the touch of curry Keep the salad simple when featurtng

with delicate entrees such as Salmon Mousse or in a dinner menu

men definitely prefer ti that way! Let fancy take over, though, for a

brunch or tuncheon and use any or all of the suggested garnishes

Serves 6 to 8 Preparatton 1S minutes Chill oe mn ian

Se

hae
i Na ebeiinds 69.6%
eel

a

2 tablespoons white wine vincgar bowl! on top of dressing Mo ner
| tablespoon dry white wince toss) Cover bowl tightly with
2 teaspoons Dyon mustard plastic wrap and refrigerate Toss
I teaspoon soy sauce well just before serving including
1/2 teaspoon curry powder any oot all of the following
1/2 teaspoon sugar garnishes. if you wish

1/2 teaspoon salt I green apple diced ae ee ti a Si
1/4 teaspoon freshly ground pepper 1/4 cup dry-roasted oo i eo | :
1/3 cup salad oul Spantsh peanuts

1-1/4 pounds smaach t'4 cup golden caisins

Combine all of the sagredients [ bunch scathons. thinly sheed
except the spinach in a jar and | tablespoon scsame sceds toasted

xirchen

> .
shake well Pour into salad bow! U-nadotned its ancacelient dinner

Wash and dry spinach Remove salad with lamb or chicken
any tough stems Icar leaves into
bite-sized pieces and place in salad