Original Recipe from: Virginia Bowers-Johnson
Spinach Salad is packed full of vitamins and nutrients. It’s also a nice change of pace for a dinner salad. My mother had this recipe on her catering menu and often made it for her personal luncheons. The next time you’re shopping for salad ingredients pick up some fresh spinach and give this salad a try. Enjoy!
Ingredients
10 ounces fresh Spinach
8 ounces sliced Mushrooms (fresh or canned)
2 –11 ounce cans Mandarin Oranges, drained
3 tablespoons Pecans
3/4 cup Raspberry Vinaigrette Dressing
Directions
Rinse and dry Spinach leaves. Tear into bite size pieces and remove the stems.
Mix first four ingredients then add Raspberry Vinaigrette and toss well.
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