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Recipe by: michem
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See below ingredients and instructions of the recipe
10 oz Bag spinach, washed and
-stems removed
1/2 Red cabbage, finely shredded
-(about 4 cups)
1 c Sliced fennel (anise)
1/3 c Raisins
1/3 c Pumpkin seeds
1/3 c Salted seeded sunflower
-seeds
1/3 c Vegetable oil
1/4 c Cider vinegar
1/4 c Liquid honey
1 tb Poppy seeds
1 ts Dijon mustard and 1 tsp salt
-(optional)
1/4 ts Pepper
Prep time: 25 minutes
In large bowl, combine the spinach, cabbage and seeds. In glass
measure, whisk together the oil, vinegar, honey, poppy seeds,
mustard, salt and pepper. (Dressing can be prepared and stored in
the fridge for up to one week in advance) Just prior to serving,
whisk dressing again and add to salad. Toss well to coat.
Origin: Homemaker's Nov/Dec 1994. Shared by: Sharon Stevens, July/95.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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