| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads/dres, Spring |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sliced almonds |
| 1 |
tb |
On; sugar |
| 1 |
ts |
Sugar |
| 1/4 |
|
Head lettuce; torn in bite-size pieces |
| 1/4 |
bn |
Romaine lettuce; torn in bite-size pieces |
| 2 |
md |
Celery stalks; chopped |
| 2 |
|
Green onions with tops; thinly sliced |
| 11 |
oz |
Mandarin oranges; drained |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Ons; sugar |
| 2 |
tb |
Ons; vinegar |
| 1 |
tb |
On; chopped parsley |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
SWEET AND SOUR DRESSING
Cook almonds and sugar over low heat, stirring constantly, until sugar is
melted and almonds are coated. Cool and break apart. Store at room
temperature.
TO MAKE SWEET AND SOUR DRESSING: Shake all ingredients in tightly covered
jar; refrigerate.
Place lettuce and romaine in plastic bag; add celery and onions. Pour
Sweet-And-Sour into bag; add orange segments. Close bag tightly and shake
until salad greens are well coated. Add almonds and shake. =AD=AD=AD=AD=AD
Per serving (excluding unknown items): 243 Calories; 19g Fat (66% calories
from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 284mg Sodium
Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on
Nov 19, 1997
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”