Photo by William P. Edwards
SERVES 6–8
¼ cup vegetable oil
2 tablespoons granulated sugar
2 tablespoons cider vinegar
¼ teaspoon salt
1/8 teaspoon almond extract
6 cups fresh spinach leaves or spring mix
3 medium oranges, peeled, sliced and halved crosswise
1 cup celery, thinly sliced (about 2 stalks)
2 tablespoons green onions, sliced
1/3 cup slivered almonds, toasted
In a screw-top jar, combine oil, sugar, vinegar, salt and almond extract. Shake until sugar and salt dissolve. Chill. At serving time, combine spinach leaves, oranges, celery and green onions in a salad bowl. Sprinkle with almonds. Pour dressing over salad and toss gently to coat.
ANITA GAUGLER, MYRTLE BEACH
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