Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Salt |
| 1 dash | Black pepper |
| 2 tablespoons | Sugar |
| 2 tablespoons | White vinegar |
| ¼ cup | Salad oil |
| 1 tablespoon | Snipped fresh parsley |
| ¼ cup | Sliced almonds |
| 1 tablespoon | Plus |
| 1 teaspoon | Sugar |
| 1 \N | Head lettuce |
| ¼ bunch | Leaf lettuce or spinach |
| 1 cup | Chopped celery |
| 2 \N | Green onions (with tops); thinly sliced |
| 1 can | Mandarin oranges; drained |
DRESSING
SALAD
From: Julie Sterchi <sterchi@...> Date: Sun, 18 Aug 1996 00:29:02 -0700 Shake ingredients in a tightly covered jar. Refrigerate.
Salad: Cook almonds and sugar in small skillet, stirring constantly till coated. Cool and break apart. Fix salad material *except oranges and almonds* in bowl or bag. Five minutes before serving, put dressing over.
Toss. Add oranges and nuts. Toss. Serves 4-6. Does not keep well, so make only what you'll serve at one meal.
EAT-L Digest 17 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .