 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. It's a refreshing salad to make for a luncheon or an evening meal, she notes. Ingredients:
6 cups torn iceberg lettuce |
6 cups torn romaine |
3 green onions, thinly sliced |
1 celery rib, thinly sliced |
1/4 cup vegetable oil |
1/4 cup white vinegar |
1/4 cup sugar |
1 tablespoon minced fresh parsley |
1/2 to 1 teaspoon hot pepper sauce |
1/4 teaspoon salt |
3/4 to 1 cup dried cranberries |
1/4 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately. Yield: 10-12 servings.
|
|