Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Olive oil |
3 tablespoons | Red wine vinegar |
1 tablespoon | Lemon juice |
2 teaspoons | Sugar; or a little less |
¼ teaspoon | Salt or less |
½ teaspoon | Dry mustard |
1 \N | Cloves garlic; crushed, (up to 2) |
2 tablespoons | Butter or marg. |
½ cup | Sunflower seeds;shelled |
½ cup | Slivered almonds |
1 \N | Head leafy lettuce |
2 \N | Or 3 green onions; finely chopped |
1 can | (10 oz) mandarin oranges; drained |
1 \N | Ripe avocado; peeled & sliced, (optional) |
DRESSING
SALAD
Combine dressing ingredients in an empty jar. Shake to blend Heat butter/marg. in frying pan & saute sunflower seeds & almonds until golden brown. Drain in paper towels thoroughly, changing towels after they get saturated with the oil....prepare remaining ingredients. Add cooled seeds & almonds. Toss with the dressing just before serving.
Serves 8 to 10. Recipe can be doubled...
I found this recipe in a cookbook some years ago. I don't remember the name.
Posted to JEWISH-FOOD digest by tiquela@... on Sep 25, 1998, converted by MM_Buster v2.0l.