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Salad: 1/4 cup slivered almonds 1 tablespoon plus 1 teaspoon sugar 1 head red leaf lettuce, torn 1/2 head iceberg lettuce, torn 1 cup sliced celery 2 green onions, sliced 1 (11-ounce) can mandarin oranges, drained Dressing: 1/2 teaspoon salt Dash of pepper 2 tablespoons sugar 2 tablespoons vinegar 1/4 cup vegetable oil Few dashes of Tabasco 1 tablespoon chopped parsley Cook almonds and sugar over low heat, stirring constantly, until almonds are glazed. Cool and break apart. Tear salad greens into bite-size pieces. Add celery and onions. When ready to serve add oranges and shakened dressing. Toss coating well. Top with almonds. Dressing: Mix all ingredients in a jar. Shake well and refrigerate until ready to serve. Shake again before serving. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |