8 bags spinach
4 heads cabbage
4 C almonds
4 C raisins
4 C minced figs]
4 C currants
8 C black olives
4 C vinegar
2 C oil
3 lbs. Pickles
16 oranges

Shred the spinach and cabbage, and slice the pickles and oranges into rounds about 1/4 inch thick (5mm).

In a huge bowl, toss the spinach, half the cabbage, almonds, raisins, figs, currants, and half the olives. Mix the vinegar and oil into a dressing and toss again. Cover this layer with half of the oranges (the number of oranges you need may depend on the size and number of bowls you use; for a really big bowl, you may want to layer the oranges twice).

In a separate bowl, combine the pickles, the rest of the olives, and the remaining cabbage. Cover the first layer of salad with this, and use the rest of the oranges to cover the top.

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