Wednesday, July 29, 2009

Kris' Raspberry Spinach Salad

From: Kris Dooley

1/2 c sugar
1 t dried mustard
1 t salt
1/3 c raspberry vinegar (or regular)
1 1/2 T grated onion
1 c salad oil
1 1/2 T poppy seeds
mix in blender and refrigerate until ready to serve (at least 30 minutes)

In a large salad bowl combine:
18 oz baby spinach
1 can cashews
1/2 lb green grapes
1 1/2 c grated swiss cheese

toss with dressing and serve.

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