| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 1/2 | ts | Salt |
| 1 | ds | Black pepper |
| 2 | tb | Sugar |
| 2 | tb | White vinegar |
| 1/4 | c | Salad oil |
| 1 | tb | Snipped fresh parsley |
| 1/4 | c | Sliced almonds |
| 1 | tb | Plus |
| 1 | ts | Sugar |
| 1 | Head lettuce | |
| 1/4 | bn | Leaf lettuce or spinach |
| 1 | c | Chopped celery |
| 2 | Green onions (with tops); thinly sliced | |
| 1 | cn | Mandarin oranges; drained |
INSTRUCTIONS
DRESSING SALAD From: Julie Sterchi <sterchi@WABASH.NET> Date: Sun, 18 Aug 1996 00:29:02 -0700 Shake ingredients in a tightly covered jar. Refrigerate. Salad: Cook almonds and sugar in small skillet, stirring constantly till coated. Cool and break apart. Fix salad material *except oranges and almonds* in bowl or bag. Five minutes before serving, put dressing over. Toss. Add oranges and nuts. Toss. Serves 4-6. Does not keep well, so make only what you'll serve at one meal. EAT-L Digest 17 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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