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

Mary Gail's Mandarin Orange Salad Recipe

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This recipe for Mary Gail's Mandarin Orange Salad, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorrie Tabor
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 large heads lettuce-redleaf, boston, endive (not iceberg)
1 bunch of celery chopped (I use two stalks)
1 bunch green onions chopped (stalks only)
2 large cans Mandarin Orange slices drained
1 cup toasted pecans
DRESSING:
1/4 cup Tarragon Vinegar
1/4 cup sugar
1/2 cup vegetable oil
1 tsp. salt
1 pinch black pepper
1/4 tsp. Tabasco sauce

Directions:
Directions:
Tear lettuce into large bowl, add other ingredients.
Mix dressing ingredients together and pour on salad when ready to serve (not before).

Personal Notes:
Personal Notes:
I put the cans of mandarin oranges in the fridge to cool first.

 

 

 

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