1/2 lb. fresh spinach
2-3 c. purple cabbage, sliced very thin
1 c. slivered almonds

DRESSING:

1/4 c. brown sugar
1 tsp. dry mustard
3/4 tsp. salt
3/4 tsp. celery seed
1 1/2 tbsp. minced onion
1/4 c. red wine vinegar
1/2 c. vegetable oil

Toss torn spinach and red cabbage together. Spread almonds over top of salad.

Combine all dressing ingredients into a jar and shake vigorously. Chill for several hours to blend flavors. Toss in salad at serving time. Serves 6.