| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, Poultry |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced almonds |
| 3 |
tb |
Sugar |
| 4 |
|
Heads Bibb lettuce, torn into bite size pieces (about 6 cups) |
| 3 |
c |
Cut-up cooked chicken |
| 2 |
md |
Stalks celery, chopped (about 1 cup) |
| 2 |
|
Green onions (with tops), thinly sliced |
| 1 |
cn |
(11 ounces) mandarin orange segments, drained |
| 1/3 |
c |
Oil and vinegar dressing |
|
6 |
servings. |
INSTRUCTIONS
Cook almonds and sugar over low heat, stirring constantly, until sugar is
melted and almonds are coated Cool and break apart. Cover and store at room
temperature up to 24 hours.
Mix lettuce, chicken, celery and onions. Toss with orange segments,
dressing and almonds.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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