Fresh Spinach Crunch

• FOR THE DRESSING:
• 1/4 cups Sugar
• 1/2 cups Vegetable Oil
• 3/4 teaspoons Salt
• 1-1/2 Tablespoon Dry Minced Onion
• 1/4 cups White Distilled Vinegar
• 3/4 teaspoons Dry Mustard
• 1/2 teaspoons Celery Seed
• _____
• FOR THE SALAD:
• 1/2 heads Purple Cabbage
• 1 package (9 Oz. Package) Fresh Spinach
• 1 package (6 Oz. Package) Dried Mixed Berries
• 1/2 cups Slivered Almonds

1. Combine the dressing ingredients in a mason jar. Tighten on the lid and shake vigorously. Chill for 2 hours.
2. Slice cabbage into thin strips. In a large bowl or large deep plate, layer salad starting with spinach, cabbage, berries and top with almonds. Drizzle with salad dressing and serve.
3. Options: If you have time, you can toast your almonds. Place nuts in a pan and heat over medium heat. Stir constantly about 3-5 minutes until lightly toasted. Cool on a paper towel.
4. The first time I made this recipe, I had some leftover cashews and they also went perfectly in the salad.

dressing, ubc, vegetable oil, salt, onion, ubc, mustard, celery, salad, purple cabbage, fresh spinach, berries

Taken from tastykitchen.com/recipes/salads/fresh-spinach-crunch/ (may not work)