| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sliced almonds |
| 1 |
tb |
Plus |
| 1 |
ts |
Sugar |
| 1/4 |
|
Head lettuce |
| 1/4 |
bn |
Romaine |
| 1 |
c |
Celery chopped |
| 2 |
|
Green onions thinly sliced |
| 1 |
cn |
(11 oz) mandarin oranges packed in juice |
| 1/2 |
c |
Oil |
| 4 |
tb |
Sugar |
| 4 |
tb |
Vinegar |
| 2 |
tb |
Snipped parsley |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
DRESSING
Mix almonds and sugar together in frying pan over low heat until sugar is
melted. Dump out of frying pan. Let cool and break apart. Make salad and
dressing. Add candied almonds in.
If you don't have time, you can use a store bought vinegrette. I sometimes
substitute all romaine or all spinach for the iceberg lettuce.
Posted to JEWISH-FOOD digest V96 #74
Date: Sun, 10 Nov 1996 15:29:57 -0500 (EST)
From: Gary Wind MD <gwind@CapAccess.org>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”