olive citrus salad
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Head Romaine lettuce (you may mix other kinds in too) |
| ½ cup | Slivered almonds or walnuts; toasted |
| ½ medium | Red onion; sliced, separated into rings |
| 1 can | Mandarin oranges |
| 1 cup | Chopped ripe olives |
| 3 tablespoons | Honey |
| 3 tablespoons | White wine vinegar |
| 2 tablespoons | Vegetable oil |
| ½ teaspoon | Dried rosemary leaves |
| ¼ teaspoon | Dried basil leaves |
| ¼ teaspoon | Pepper |
DRESSING
Combine dressing ingredients, mix well, cover and refrigerate overnight.
Mix salad ingredients and serve with dressing.
FROM JANE GLASS
TIME INCLUDED REFRIGERATING
OVERNIGHT
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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