Spinach Salad Fresh, tasty and vibrant, this recipe is a real taste of summer from Lisa Lancour-Peterson. 1/4 tsp. salt 1/2 tsp. Worcestershire sauce 2 TB. SESAME SEEDS 1 tsp. dry PARSLEY FLAKES (1 TB. fresh parsley, chopped) 1-2 tsp. MURAL OF FLAVOR 1/3 Cup olive oil 1/3 Cup red wine vinegar 1/3 Cup sugar 8-10 Cups baby spinach 3-4 green onions, ends removed, sliced 1 Cup fresh mushrooms, sliced 1/2 Cup toasted, slivered almonds (place in preheated 350° oven for 10-15 minutes, until golden, stirring a few times) 1/2 Cup dried cherries or dried cranberries

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