mandarin orange salad

This light salad and accompanying dressing has a slightly sweet taste. It goes well with heavier foods.

Salad

• 1/2 C sliced almonds

• 3 tsp sugar

• 1/2 head iceburg lettuce

• 1/2 head romaine lettuce

• 1 C chopped celery

• 2 green onions

• 1 can mandarin oranges (in water not in syrup)

Salad Dressing

• 1/2 tsp salt

• dash pepper

• 1/4 C vegetable oil

• 1 tsp chopped parsley

• 2 tsp sugar

• 2 tsp rice vinegar

• dash tabasco sauce

1. Place the sugar and almonds in a small pan over medium heat. Cook the almonds in the sugar, stirring constantly to avoid scorching, until the almonds are coated with sugar and the sugar is dissolved. Cool the sugar coated almonds and then store them in an air-tight container.

2. Combine the salt, pepper, vegetable oil, parsley, vinegar, and tabasco sauce together in a container. Mix all the dressing ingredients and chill in the refrigerator.

3. Wash the lettuce and celery. Chop the iceberg lettuce and romaine lettuce and combine them in a large serving bowl. Chop the celery and green onions and add them to the salad.

4. Just before serving add the sugar glazed almonds and mandarin oranges. Toss the salad with the dressing.

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