| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Almonds; slivered |
| 2 |
|
Onions; green, chopped |
| 1 |
|
Lettuce; romaine |
| 1 |
c |
Mandarin oranges; drained 1 |
| 1/2 |
c |
Mushrooms; sliced (optional |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Tarragon; dried |
| 1/3 |
c |
Oil; vegetable Salt & pepper |
| 1/8 |
ts |
Tabasco sauce |
| 1 |
|
Egg yolk |
INSTRUCTIONS
DRESSING
Shaking constantly, toast almonds in skillet over low heat till golden
brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces.
Place with green onions and mandarin oranges in large salad bowl. Dressing:
Combine all ingredients but egg and vinegar, add in thin stream and process
till well blended.
MAKES : 1 cup
Just before serving, toss well. Leftover dressing keeps up to 1 week in
fridge.
Source : _Best Recipes Under the Sun_, from now defunct restaurant
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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