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Name: Spinach and Lettuce Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Fresh Spinach; 3 tb Blue Cheese; crumbled; 2 tb Sugar; 1 cn (3.5 Oz) French Fried Onions; 1/2 c Cooking oil; 1 ts Salt; 1/8 ts Pepper; 1 tb Vinegar; 1 ts Celery seed; 1/2 Lettuce

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INGREDIENTS

1/2 lb Fresh Spinach
3 tb Blue Cheese; crumbled
2 tb Sugar
Salad
1 cn (3.5 Oz) French Fried Onions
1/2 c Cooking oil
1 ts Salt
1/8 ts Pepper
Dressing
1 tb Vinegar
1 ts Celery seed
1/2 Lettuce

Servings

INSTRUCTIONS

FOR THE SALAD: Wash the spinach and drain. Place in a plastic bag and put into refrigerator vegetable bin to crisp. Break lettuce into pieces. Some spinach leaves may need to be broken if they are large. Heat onions in oven until they are crisp, and drain on paper towels. Add onions to greens immediately before serving. Toss with blue cheese dressing; all of dressing probably will not be required; save for another salad. Serves 6 FOR THE DRESSING: Blend the ingredients together in a blender, or mix with electric mixer. Vinegar, sugar, and blue cheese may be adjusted according to taste. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EAT-L Digest by Bill Spalding on Aug 2, 1997

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Spinach and Lettuce Salad

1/2 lb Fresh Spinach
3 tb Blue Cheese; crumbled
2 tb Sugar
 Salad
1 cn (3.5 Oz) French Fried Onions
1/2 c Cooking oil
1 ts Salt
1/8 ts Pepper
 Dressing
1 tb Vinegar
1 ts Celery seed
1/2 Lettuce

FOR THE SALAD:    Wash the spinach and drain. Place in a plastic bag and put into  refrigerator vegetable bin to crisp. Break lettuce into pieces. Some  spinach leaves may need to be broken if they are large. Heat onions in oven  until they are crisp, and drain on paper towels. Add onions to greens  immediately before serving. Toss with blue cheese dressing; all of dressing  probably will not be required; save for another salad.    Serves 6    FOR THE DRESSING:    Blend the ingredients together in a blender, or mix with electric mixer.  Vinegar, sugar, and blue cheese may be adjusted according to taste.    Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974    billspa@icanect.net    Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EAT-L Digest by Bill  Spalding <billspa@ICANECT.NET> on Aug 2, 1997

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 6 Servings

Calories: 238
Calories from Fat: 175 (74%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 5.4g
Cholesterol 0mg		0 %
Sodium 42.1mg		1 %
Potassium 312.3mg		8 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 14.6g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 238

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