[ SHOWGSD-L ] Re: Another recipe....

  • From: Joan Fox <campaignersgsd@xxxxxxxxx>
  • To: showgsd-l@xxxxxxxxxxxxx, Stormy435@xxxxxxx
  • Date: Sun, 9 Nov 2008 17:19:53 -0800 (PST)

Ok... for sure this goes in the book!
Working with Terry Cochran for photos also.
Joan
--- On Sun, 11/9/08, Stormy435@xxxxxxx <Stormy435@xxxxxxx> wrote:
From: Stormy435@xxxxxxx <Stormy435@xxxxxxx>
Subject: Re: [ SHOWGSD-L ] Re: Another recipe....
To: campaignersgsd@xxxxxxxxx, showgsd-l@xxxxxxxxxxxxx
Date: Sunday, November 9, 2008, 8:14 PM

Well, before midnight comes and we all turn into mice, does anybody remember 
the great Strawberry/Spinach Salad?   It's a perennial favorite around here 
after it was posted....on one of our PityParties???? I forget





Sioux Lookouts Strawberry-Spinach Salad

>

> Preparation Time: 15 minutes

> Cooking time: 6 minutes

> Makes: 8 servings

>

> Dressing

> 1/2 cup    (50 ml) vegetable oil

> 2 Tbsp     (30 ml) raspberry vinegar or 4 TSP (20 ml) red wine vinegar

> 1 Tbsp     (15 ml) Worcestershire sauce

> 1 Tbsp     (15 ml) granulated sugar (optional)

> 2 tsp      (10 ml) poppy seeds

> 1  green onion, finely chopped

> 1/2 tsp    (2 ml) salt

> pinch of paprika

>

> Sugared Almonds

> 1/2 cup    (125 ml) slivered almonds

> 1/4 cup    (50 ml) granulated sugar

> 2 tsp      (10 ml) water

>

> Salad

> 2 10 oz bags spinach or 3 large bunches

> 2 cups     (500 ml) sliced strawberries

>

> Place dressing ingredients in a jar or small container with a

> reseal able lid.  Shake well.  Dressing can be made ahead and left at

> room

> temperature for up to 1 day or refrigerated, covered for 2 to 3 days.

> Flavour improves as it sits.

> To prepare almonds, grease a large piece of foil and place on counter.

> Place almonds, sugar and water in a medium-size frying pan or saucepan.

> Cook over medium heat, stirring frequently, until sugar melts. As soon

> as

> sugar turns light golden, stir slowly and constantly with a wooden spoon

> until all sugar is an even golden shade and coats almonds, from 6 to 8

> minutes.

>  Immediately turn coated almonds out onto foil.  Don't touch as they're

> extremely hot.  Let cool, preferably to room temperature, then break

> into

> small pieces.  (if making ahead, nuts will keep well at cool room

> temperature or in the refrigerator for weeks.  If your kitchen is warm

> and

> humid, its best to store them in the refrigerator.)

> Wash spinach, discarding tough stems, then tear into bite-size pieces.

> Place in a large bowl, along with strawberries.  (if not serving right

> away,

> cover salad with a damp paper towel and refrigerate for up to 4 hours)

> Just

> before serving, toss salad with about half of dressing, then keep adding

> a

> little more dressing and tossing until spinach is lightly coated.  Add

> almonds and toss.

>

>



In a message dated 11/9/08 5:09:44 PM, campaignersgsd@xxxxxxxxx writes:





Ok.... Barbara is trying to kill us!

This reminds me of Rome and I ordered this on room service after sneaking back 
to my hotel. I left shopping to do it!

Joan















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