Yield: 6 Servings
|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||White wine vinegar|
|2 tablespoons||Vegetable oil|
|½ teaspoon||Dried rosemary leaves|
|¼ teaspoon||Dried basil leaves|
Combine dressing ingredients, mix well, cover and refrigerate overnight.
Mix salad ingredients and serve with dressing.
FROM JANE GLASS
TIME INCLUDED REFRIGERATING
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, .