August 10, 1986
2 c. fresh spinach leaves
1 grapefruit, peeled, sectioned
1/4 c. oil
1 T. lemon juice
1 T. white vinegar
1/2 t. sugar
2 T. onion, diced
salt / pepper
dash dry mustard
pecan pieces
Clean spinach and remove stems. Pat dry. Tear into bite sized pieces and place in a serving bowl. Add grapefruit. Combine remaining ingredients, except pecans. To serve, pour dressing over spinach and garnish with pecans. Serves 2.
Olives: An olive picked from the tree is very bitter and green. Then it is cured by removing the bitter solution away. Air is pumped the olive, causing them to oxidize, turning them brown-black. Green olives are not oxidized Shelf life of unopened olives is four years. If you forget to save the brine when draining olives, make a solution of 1 t. salt to 1 pint of water.
2 c. fresh spinach leaves
1 grapefruit, peeled, sectioned
1/4 c. oil
1 T. lemon juice
1 T. white vinegar
1/2 t. sugar
2 T. onion, diced
salt / pepper
dash dry mustard
pecan pieces
Olives: An olive picked from the tree is very bitter and green. Then it is cured by removing the bitter solution away. Air is pumped the olive, causing them to oxidize, turning them brown-black. Green olives are not oxidized Shelf life of unopened olives is four years. If you forget to save the brine when draining olives, make a solution of 1 t. salt to 1 pint of water.
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