Knock Your Socks off Mandarin Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very versatile salad, given to me by the dietician at a hospital where I worked 20+ years ago. It can be served as is, or chicken (1 lb white meat diced) can be added as I did for a luncheon recently. You'll get raves with this salad! Store no longer than 24 hours. Ingredients:
1/2 teaspoon salt |
1 dash pepper |
2 tablespoons sugar |
2 tablespoons vinegar |
1/4 cup vegetable oil |
1 dash red pepper sauce |
1 tablespoon snipped parsley |
1/4 cup sliced almonds |
1 tablespoon sugar |
1 teaspoon sugar |
1/4 head lettuce |
1/4 head romaine lettuce |
1 cup chopped celery |
2 green onions, thinly sliced (with tops) |
1 (11 ounce) can mandarin oranges, drained (see directions) |
Directions:
1. Shake dressing ingredients in tightly covered jar, refrigerate.
2. Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool, break apart. Store at room temperature.
3. Tear lettuce and romaine into bite-size pieces (about 4 cups). Place greens in a large salad bowl with cover, add celery and onion. Cover and refrigerate.
4. 5 minutes before serving, pour dressing into bowl, add 1 can (11 ounces) mandarin orange segments, drained. Toss until greens and oranges are well coated. Add almonds and toss.
5. To serve immediately: Do not refrigerate dressing or salad.
6. NOTE: As above, cooked white chicken (one pound) can be added to make a main meal, good for a lunchen dish.
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