Spinach and Cabbage Salad

7 May

Spinach and Cabbage SaladYikes! I needed a dish for a potluck and didn’t have any time to cook. Solution? This wonderful Spinach and Cabbage Salad, which is soooo easy and soooo yummy!  You can eat mountains of it without worrying about calories too much, because it’s full of fiber and not too heavy on the dressing. The hardest part is picking over the baby spinach to get rid of any really long stems and slimy pieces. If you buy a package of spinach a day or two before you’re making the salad, and it has a good “use by” date, you shouldn’t have to throw away much at all.

If you make this for a potluck and need to drive a long way, or if you have to mix up the ingredients more than an hour before you serve it, add the dressing at the last minute.

Don’t use the entire half-bottle of dressing to start. If you prefer a lightly-dressed salad, you might want to use less. So start with one-quarter or one-third of the bottle and add more if you need to.  Just be sure all the vegetables are coated and the salad seems moist.

You can eat any leftovers the next day, but after that it will be too soggy to enjoy.

Ingredients:

3 cups shredded cabbage or pre-packaged slaw mix (or just use the whole package, which is probably more than 3 cups)
1 bag baby spinach (pick over it to get rid of long stems and slimy bits)
½ cup toasted slivered or sliced almonds
½ cup golden raisins
½ bottle Vidalia onion salad dressing (Westborn Market makes a good one)

Directions:

Combine cabbage, spinach, almonds and raisins. Add dressing just before serving and toss well so that all the ingredients are coated.

Serves 8 to 10

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