"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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Mandarin Salad image
Janice Wolf & Waneta Wolf Hemphill at Marvin & Martha's wedding shower

 

This recipe for Mandarin Salad, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. sliced almonds
1 T plus 1 tsp sugar
1/4 head iceburg lettuce, torn bite-size
1/4 bunch romaine lettuce, torn bite-size
1 can (11 oz.) mandarin orange segments, drained
1 cup pineapple tidbits, drained
2 green onions,, thinly sliced (optional)
2 medium stalks celery, thinly sliced (optional)




Sweet-Sour Dressing:
1/4 c. Canola oil
2 T sugar
2 T white distilled vinegar
1 T snipped fresh or dehydrated parsley
1/2 t. salt
Dash of red hot pepper sauce (if desired)

Shake all ingredients in tightly covered jar; refrigerate. Keep shaking the stuff. Make it ahead so it has a chance to really combine tastes.

Directions:
Directions:
Cook almonds and sugar over LOW heat, STIRRING CONSTANTLY, until sugar is melted and almonds are coated. Cool and break apart. Store at room temp.

Place lettuces in ziplock; pour dressing into bag; add orange segments/pineapple bits (and onion and celery if desired); close bag and shake until salad greens are well coated. Put the almonds on top of the salad.

 

 

 

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