Eastwood Spinach Salad

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Joanne Wimmer | 📂 Category: Salads A vibrant Eastwood Spinach Salad tossed with mandarin oranges, artichoke hearts, Swiss cheese, and a homemade red wine vinaigrette. Perfect for gathering tables and potlucks.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	None	None	8 servings

---

🔪 Key Equipment

• Large salad bowl
• Blender
• Knife
• Cutting board

---

Ingredients

Salad Ingredients

Measurements	Ingredients	Prep / Notes
1 lb	Fresh spinach	Washed
1 head	Lettuce	Cleaned
16 oz	Mandarin oranges	Canned, drained
1 c.	Cashews	Or peanuts
1 (8.5 oz)	Artichoke hearts	Can
1 (8 oz)	Ripe olives	Sliced, drained and cut up
1/4 lb.	Swiss cheese	Cubed
As needed	Green onions	Chopped

Dressing Ingredients

Measurements	Ingredients	Prep / Notes
1/3 c.	Sugar	Granulated
1 tsp	Dry mustard	Standard
1 tsp	Salt	Standard
To taste	Pepper	Ground
1/3 c.	Red wine vinegar	Standard
1 c.	Oil	Vegetable or salad oil
1 T.	Celery seed	Standard
1 T.	Grated onion	Fresh

---

Instructions

Step 1: Assembly

1. Tear 1 lb fresh spinach and 1 head lettuce into bite-size pieces.
2. Layer the 1 lb fresh spinach, 1 head lettuce, 16 oz mandarin oranges, 1 (8.5 oz) artichoke hearts, 1 (8 oz) ripe olives, 1/4 lb. Swiss cheese, 1 c. cashews, and green onions in a large salad bowl.

Step 2: Dressing and Serving

3. Combine 1/3 c. sugar, 1/3 c. red wine vinegar, 1 tsp dry mustard, 1 c. oil, 1 tsp salt, pepper, 1 T. celery seed, and 1 T. grated onion in a blender; blend until smooth.
4. Pour dressing over salad just before serving and toss gently until well coated.

---

💡 Make-Ahead & Storage: Store dressing separately in the refrigerator for up to 3 days. Assemble the salad ingredients ahead of time, cover, and chill until ready to toss and serve.

---

Original Recipe Scan