"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fiesta Tossed Salad Recipe

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


Added: Thursday, June 25, 2009


1/2 c. slivered almonds
3 T. sugar
1/2 head iceberg lettuce, washed and torn in pieces
1/2 head Romaine lettuce, washed and torn in pieces
1 c. celery, sliced
4 green onions, sliced with some dark green
1 (11 oz.) can mandarin oranges, drained

1/2 tsp. salt
Dash of pepper
1/4 c. vegetable oil
2 T. sugar
2 T. vinegar
Couple of dashes of Tabasco

For the salad, first cook the almonds and sugar over medium heat, stirring constantly, until the almonds are coated and the sugar dissolved. Watch this carefully, because you don't want the sugar to burn! Cool. Mix the next 4 ingredients and chill. When you're ready to serve, add the oranges and the almonds, and pour the dressing over it all.

For the dressing:
Mix all the ingredients in a jar. Chill for a couple of hours and you're good to go!

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