| 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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