South Seas Salad

More retro tropical fun–this a part of an Island Feast in a Betty Crocker Dinner Parties cookbook from 1971. It’s actually a lovely twist on a traditional spinach salad. Nice for those times when you want something a bit different, have a non-bacon household, and can’t face another cranberry or pear spinach salad.

South Seas Salad

1 1/4 lbs spinach
1/4 cup salad oil (Use a light olive oil)
1/2 cup coconut chips
Island Dressing (recipe below)
1 ripe avocado
Lemon Juice
Salt
1 ripe avocado
lemon juice
Salt

Wash spinach and remove stems; dry leaves. Tear into bite size pieces (about 10 cups); place in a large plastic bag and refrigerate.

Before serving, pour oil over greens in bag and shake until leaves glisten. Add coconut chips and dressing. Close the bag and shake again until everything is well coated. Pour into bowl

Cut peeled avocado into slices. Sprinkle with lemon juice and salt. Garnish salad.

Island Dressing
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

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