| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Slivered almonds |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | tb | Vinegar |
| 2 | tb | Sugar |
| 1/4 | c | Salad oil |
| 1 | tb | Parsley |
| 1 | ds | Pepper |
| 1 | ds | Tabasco |
| 2 | Butter lettuce; | |
| Preferred | ||
| 1 | c | Celery; diced fine |
| 3 | Green onions;fine chopped | |
| With tops | ||
| 11 | oz | Mandarin oranges; drained |
INSTRUCTIONS
DRESSING SALAD INGREDIENTS Carmelize almonds by mixing with sugar and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces and set aside. Combine dressing ingredients and mix wll. Refrigerate for a few hours to marry the flavors. (That is to marry the flavors of the dressing, not you and your guest) Just before serving, tear lettuce into bite-size pieces and combine with celery, onions and mandarin oranges. Toss with dressing and nuts and place on one larger piece of butter lettuce to cradle the salad. This will serve 6 so I suggest you cut it in half. --From Savor the Flavor From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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