Yield: 4 Servings
|1 dash||Black pepper|
|2 tablespoons||White vinegar|
|¼ cup||Salad oil|
|1 tablespoon||Snipped fresh parsley|
|¼ cup||Sliced almonds|
|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|
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, .