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Ken's Favorite Layered Salad


Thursday, January 01, 2004
Appetizers-Side Dish
6 to 8 servings - 3/4 cup of dressing
For the Salad:
3 cups fresh spinach
3 cups red cabbage, shredded
1/2 cup pitted black olives, sliced
1/2 cup pimento-stuffed olives, sliced
1/2 cup raisins
1/2 cup dill gherkins, finely chopped
1/2 cup capers, drained [Reserve 1 tbsp. of capers.]
1/2 cup sliced almonds, toasted [Reserve 1 tbsp. of almonds.]
3 cups of your favorite mixed greens
2 tbsp. fresh lemon juice
6 oz. can mandarin oranges, drained

For the Dressing:
3/4 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
1 tbsp. minced garlic
1 1/2 tsp. sugar
1/2 tsp. salt
For the Salad:
Place spinach in a large glass bowl. Top with cabbage, black olives, green olives, raisins, and gherkins. Then sprinkle capers and almonds over mixture. Top with mixed salad greens. Drizzle with lemon juice. Arrange mandarin oranges on top and sprinkle with remaining capers and almonds. Cover and refrigerate. Serve with dressing.

For the Dressing:
In a small bowl, whisk olive oil, balsamic vinegar, garlic, sugar, and salt together until blended.
Nutrition Facts:
Ken Oliver, Cooking With Ken, e-mail:
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