Mandarin Salad from Karen Bradley
Dressing:
½ tsp salt
Dash pepper
2 Tbsp sugar
2 Tbsp vinegar
¼ cup oil
1 Tbsp parsley
Salad:
¼ cup sliced almonds
1 Tbsp + 1 tsp sugar
¼ head lettuce
¼ head romaine
1 cup chopped celery
2 green onions with tops, thinly sliced
1 - 11 oz can mandarin oranges, drained
Make dressing and refrigerate until needed. Cook almonds and sugar over low heat in heavy pan until almonds coated. Cool and break apart. Five minutes before serving salad, add oranges and almonds to greens. Shake dressing vigorously and pour over salad. Toss well.
