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STARS AND STRIPES FOREVER SALAD
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3
6
bag ( 10 oz.) fresh spinach, torn into bite sized pieces
cup chopped onion
large sweet red peppers
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hard cooked eggs, chopped
Prepared poppyseed dressing
In a large bowl, mix together spinach and onions. Place salad in a. 13 x 9
inch glass dish or plastic container. Cut off tops and bottoms of peppers;
remove seeds. Cut peppers in half with a horizontal cut, and remove
membranes. Using a 2 inch or smaller star shaped cookie cutter, cut 5
stars from each pepper. Place pepper stars in rows of 3 down and 5
across. Place eggs in rows between the stars. Serve with Paris Honey
dressing.
Paris Honey Dressing:
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2
1
2
1
2
1
1
1
/4 cup white vinegar
/3 cup honey
Scallion
teas. salt
teas. black pepper
teas. garlic powder
teas. celery salt
teas. parsley flakes
teas. tarragon
Combine all ingredients in blender and blend on high.
While blending, add SLOWLY in the middle:
1
cup peanut oil
When mixed, pulse in: 1 Tbls. poppy seeds
STARS AND STRIPES FOREVER SALAD
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