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This was published in Great Performances, a cookbook put out by the Symphony League of Tupelo, Mississippi.
POLYNESIAN SPINACH SALAD
16 oz fresh spinach, rinsed and torn into bite sized pieces
1 head bibb lettuce torn into bite sized pieces
3 seedless naval oranges, peeled, sliced and quartered
2/3 cup flaked coconut
1/2 cup peanuts
In a salad bowl combine above ingredients.
Drizzle with Dressing (recipe follows) and serve immediately.
DRESSING:
1/2 cup white vinegar
1/2 cup vegetable oil
1 Tbsp powdered sugar
1/2 tsp salt
1/4 dried basil
In a small bowl combine all ingredients. Serve with above salad.
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