"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crisp Salad Recipe

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

Mark and Rachel Siegel
Added: Saturday, October 18, 2008


1/2 (or more) head of lettuce
1/2 cup celery, chopped
1 bunch of green onions, chopped
1 11-oz. can of mandarin oranges, drained
1/2 cup slivered almonds
3 tablespoons sugar

1/2 teaspoon salt
dash of pepper
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
chopped parsley
dash of tabasco sauce
1 teaspoon poppyseeds

In a non-stick pan on medium heat, add the slivered almonds and sugar.  Stir constantly, until glazed. Turn onto waxed paper, separate and let cool. Toss together salad ingredients. Mix dressing ingredients,  Pour salad dressing over salad just before serving.

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