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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