| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
t |
Salt |
| 1 |
ds |
Black pepper |
| 2 |
T |
Sugar |
| 2 |
T |
White vinegar |
| 1/4 |
c |
Salad oil |
| 1 |
T |
Snipped fresh parsley |
| 1/4 |
c |
Sliced almonds |
| 1 |
T |
Plus |
| 1 |
t |
Sugar |
| 1 |
|
Head lettuce |
| 1/4 |
|
Leaf lettuce or spinach |
| 1 |
c |
Chopped celery |
| 2 |
|
Green onions, with tops |
|
|
thinly sliced |
| 1 |
|
Mandarin oranges, drained |
INSTRUCTIONS
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.
A Message from our Provider:
“If God is your Copilot – swap seats!”