7 1/2 c spinach
2 1/2 c tomato
1 3/4 c cucumber
1 1/4 c radish
2/3 c yellow onion
1 c beets
1 c carrots
1/4 c almonds per person or 1 hard boiled egg per person
1c peanut oil
1/4 c cider vinegar
1/2 t salt
Wash and Dry spinach carefully. Tear into 1/2 dollar size pieces.
Cut tomato 1/2″x1/2″
Cucumbers are peeled and sliced 1/8″ wide, then cut the rounds into eighths.
Radish are sliced thin 1/8″ and cut into halves, quarters or eighths depending on the size.
Onions are thinly cut 1/16 of an inch thick and 3/8 inch long.
Cut beets in quarters and steam until tender. Cut the chunks 1/8 inch thick and the size of a nickel.
If using almonds as a garnish, dry-roast and sliver them.
If using eggs as a garnish, place eggs in a pot of cold water, bring to a boil. Lower and cook for 12-14 minutes. Peel and Finely chop.
Lightly toss all ingredients except for the garnish. Adjust the dressing to taste. Serve the salad in bowls and sprinkle with garnish. After the salad enjoy buttered cornbread (see page….).
A gem of a salad! Very colorful.