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torn spinach, apples, and almonds in separte zip-top plastic bags. (Pour enough dressing over sliced apples in bag to thoroughly coat). To serve, toss spinach with dressing and top with apples and almonds, if desired. 2/3 cup vegetable oil 2/3 cup raspberry vinegar 11/2 tablespoons honey 1/4 teaspoon salt i • 1/8 teaspoon pepper 11/2 pounds fresh spinach 4 medium apples, unpeeled 1/2 cup sliced almonds, toasted (optional) Combine first 5 ingredients in a jar; cover tightly, and shake vigors ously. Chill thoroughly. Remove stems from spinach; i wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Toss spinach in enough dressing to coat, reserving remaining dressing; place spinach on a serving platter. Core and slice apples. Toss in reserved dressing, and arrange on spinach. Sprinkle with almonds, if desired. Yield: 12 servings. Apple Dip 1 (8-ounce) package cream cheese, softened 1/3 cup firmly packed brown sugar 1/4 cup sugar 1 teaspoon vanilla extract 1 (6-ounce) package almond brickie chips Combine cream cheese and brown sugar, mixing well; let stand 15 minutes. Stir in sugar, vanilla and
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