April's Recipe of the Month

Here is a delicious spring salad that would be a great part of any Easter Dinner.

Nancy's Spinach Salad

Graciously shared with us by Jen Vietti

Nancy’s Spinach Salad ¼ c vegetable oil (I used EVOO b/c I like the flavor better) 2 T vinegar 2 T sugar Salt and pepper to taste 1 bag baby spinach 1 c sliced celery ½ c chopped green onion 1 can Mandarin oranges ½ c Candied Almonds (see below)

Mix first 4 ingredients together (dressing) and set aside. Put spinach in large bowl, add celery and green onions – mix together. Drain juice from oranges and then pour oranges over salad. Add dressing and candied almonds – mix well.

Candied Almonds 3 to 4 T sugar ½ c slivered almonds

Stir over low heat until well coated. Grease foil or parchment paper and pour over it. Pat the nuts down so they aren’t so bunched up. Allow to cool and then separate.