"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mandarin Salad Recipe

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This recipe for Mandarin Salad, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arliss Splaine
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sliced almonds
6 tbsp sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups celery
4 whole green onions, chopped
2 - 11oz cans of mandarin oranges - drained

Dressing:
1 tsp. salt
dash of pepper
1/2 cup canola oil
2 tbsp. chopped parsley
1/4 cup sugar
1/4 cup vinegar
dash of tabasco sauce

Directions:
Directions:
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store separately in an airtight container. **Don't let them harden in the pan!
Mix all dressing ingredients in a clean glass jar. Shake. Store in the refrigerator until ready to serve.

Wash and dry salad greens. Tear into bite size pieces and place in a large bowl. Finely chop celery and onions and add to salad greens. Wrap and refrigerate. The second day toss salad greens, drained oranges, almonds and dressing together.

 

 

 

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