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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - July 9, 2010

Italian Spinach Salad

Serves: 4


        

  Download this recipe.

1 10-ounce package spinach fresh leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
6 ounces salami sliced or ham luncheon meat
6 ounces provolone cheese or mozzarella cheese, cut in 1/2 -inch cubes
1 1/2 cups mushrooms sliced (about 1/4 lb.)
1/3 cup italian herb dressing creamy


1. Rinse and drain spinach well; remove stems. Tear into bite-size pieces (you will have about 8 cups, lightly packed). Place in a large salad bowl. Sprinkle with salt and pepper and toss lightly; set aside.

2. Cut salami into 2 x 1/4-inch strips. Arrange meat, cheese and mushrooms on spinach. Chill until ready to serve.

3. Just before serving, drizzle 1/3 cup dressing over salad; toss gently until all ingredients are coated. Pass additional dressing.



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