Recipe for the Captain's Table
from Chef Ann Williamson
Chef Ann Williamson, prior Chef aboard three Maine Windjammer Association schooners – Grace Bailey, Mercantile, and Mistress provides Prow's Edge readers with a tasty recipe for a Tossed Spinach Cashew Salad.
Tossed Spinach Cashew Salad
Salad:
1 head lettuce
8 oz.fresh baby spinach
2 green apples
8 oz. Swiss cheese, grated
1 9-oz. can cashew halves or pieces
Dressing:
¾ cup sugar
1 tsp dry mustard
1 tsp salt
1/3 cup cider vinegar
1 tsp red onion, chopped
½ cup water
½ cup olive oil
1½ tsp poppy seeds
Heat sugar, mustard, salt, vinegar, and onion in a saucepan until sugar dissolves. Do not boil. Add water, oil, and poppy seeds. Chill briefly in refrigerator. Toss together salad ingredients in a large bowl and serve with dressing on the side.
For more information about Maine Windjammer Association visit:
http://www.sailmainecoast.com/
