| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Sugar; or a little less |
| 1/4 |
ts |
Salt or less |
| 1/2 |
ts |
Dry mustard |
| 1 |
|
Cloves garlic; crushed, (up to 2) |
| 2 |
tb |
Butter or marg. |
| 1/2 |
c |
Sunflower seeds;shelled |
| 1/2 |
c |
Slivered almonds |
| 1 |
|
Head leafy lettuce |
| 2 |
|
Or 3 green onions; finely chopped |
| 1 |
cn |
(10 oz) mandarin oranges; drained |
| 1 |
|
Ripe avocado; peeled & sliced, (optional) |
INSTRUCTIONS
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@earthlink.net on Sep 25, 1998,
converted by MM_Buster v2.0l.
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