First Prepare-
1/2 white suga-melt slowly in a shallow, non-stick pan (first it will tuen then crumbly then liquidy).
1 c. nuts (ecan or walnut)- stir tinto melted sugar with heat off.
Pour into a baggie and smash nuts with a mallet.
Stir the following ingredients in a jar or cravat and refridgerate for 24 hours- vegetable oil, sugar, dried mustard, apple cidar vinegar, 2 T. finely diced white onion, 1/4 t. salt
Serving
Suggestions
Just before serving mix in your choice of toppings, sugared nuts and dressing. Toss and Serve!
Originally Submitted
3/15/2010
0 Out of 5 from
0 reviews
You can add this Spinach Salad Dressing recipe to your own private DesktopCookbook.
