Thursday, July 19, 2012

Spinach Salad Recipe

Spinach Salad

1 pkg. spinach (10 oz)

1 (12 oz.) carton small curd cottage cheese

½ c. chopped pecans

½ c. sugar

3 T. vinegar

2 tsp. prepared horseradish

½ tsp. salt

½ tsp. dried mustard (very important, and I always use more than ½ tsp.)


In a large serving bowl, layer half of the spinach, cottage cheese, and pecans. Repeat layers.

In a small bowl, combine remaining ingredients. Drizzle over salad and toss to coat. Serve immediately. Note: If you don’t plan to use this immediately, just add the dressing right before serving.

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