Recipes from the Hart
Spinach Nut Salad

Dressing: (shake well)
2/3 cup salad oil
1/3 cup wine vinegar
2 T. soy sauce
1/2 cup sugar

Nut mixture:
6 T. melted butter
1 pkg. ramen noodles
2 T. (or more) sugar
3 oz. pkg. slivered almonds
1/3 cup sunflower seeds

Melt butter in skillet and brown remaining ingredients. Drain nut mixture on wax paper and let cool.

Use fresh spinach. Add red or green onions if desired. Crumble nut mixture over salad. Toss with dressing.

Stacy Hart-Vance

Broccoli Slaw

1 bag broccoli slaw
3 stalks celery
5 green onion
1/2 cup sunflower seeds
1 can La Chow noodles
3/4 cup slivered almonds

1/2 cup oil
1/2 cup sugar
1/4 cup white vinegar
1/2 tsp. soy sauce

Mix all together.

Wilma Hart

Mom Hart's (Barbara) 5 Cup Salad (or dessert)

1 cup sour cream
1 cup chopped nuts (pecans or walnuts)
1 cup diced or small marshmellows
1 cup fruit cocktail, drained
1 cup moist shredded coconut

If possible marinate marshmellows in sour cream about an hour.

Mom Hart used to serve this salad when all 8 kids lived at 410 Harrison,
Grand Ledge. She usually served it with the Sunday evening meal
before church....often with left over Sunday picnic ham and potato
salad. Mom gave this recipe to me at one of my bridal showers.

Peg Hart






To report a problem or suggest a change, please contact Paul Hart


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