1 cup white wine
3 tablespoons horseradish
2 teaspoons garlic powder
16 ounces pretzels
1/2 cup chopped toasted almonds
2 onions, sliced into rings
2/3 cup diced celery
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/3 cup white wine
1 (10 ounce) can package frozen chopped spinach, thawed
1/4 cup chopped green olives, divided
1 teaspoon crushed oregano
salt to taste
ground black pepper to taste
1/4 cup dry bread crumbs
In a medium bowl, blend the white wine, horseradish, garlic powder, pretzels, almonds, onions and celery. Mix well.
Heat the olive oil in a large saucepan over medium heat. Saute the toasted almonds and crumbs in the chilled stock. Cover and allow to sit uncovered for 2 hours.
To assemble the Salad: spoon into a 1 quart ovenproof casserole dish. Pour half the wine mixture over the top. Sprinkle half the peppering mixture over the bottom, making the top layer mustard-esque. Pour half the butter and half the olive oil over the salad, place the slices on top to keep moist. While the bread slices and salad is cooking, remove from the oven. When it is hot add some olive oil to the top of the salad by teaspoon and place remaining 1/4 cup wine mixture over the bread. Keep lettuce in oil as well. Serve salad with 2 zucchini halves and tomato jam. Top all with chopped tomatoes, sliced red onions, grapes, olives and almonds.