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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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CARROT SPINACH SALAD This recipe came from an Estate sale. I obtained it when I purchased the family collection from the Barnes Estate in Canton, Texas in 1981. Ingredients:
7 ounces shredded baby spinach leaves |
5-1/2 ounces shredded carrots |
1 shredded fennel |
6 tablespoons extra virgin olive oil |
1 tablespoons vinegar |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1 teaspoon sugar |
Directions:
1. Combine spinach, carrots and fennel in a large bowl.
2. Whisk vinegar, salt, pepper and sugar in medium bowl then add olive oil and stir vigorously.
3. Toss salad with dressing and serve.
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