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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mandarin Almond Salad Recipe

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This recipe for Mandarin Almond Salad is from 100th Anniversary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup red wine vinegar
1/2 cup olive oil
1 tbsp. white sugar
dash of salt
canned mandarin oranges - drained
slivered almonds - toasted

Spinach
Baby Romaine
Purple onion - sliced thinly (enough to be evenly throughout salad)
Directions:
Directions:
Whisk red wine vinegar, olive oil, white sugar and salt together and chill. (if done the day before it may solidify, it is okay, just need to take out of fridge in advance so it becomes liquidly again.
Canned mandarin oranges - drained (if you're making a big salad get a few cans so you can judge how much you need while tossing)
Slivered Almonds - I like getting them from Safeway, they usually have them already toasted and find them in the produce area with other salad stuff like croutons, cranberries, etc. Only get plain ones - should say toasted almonds as the flavored ones don't go as well. Otherwise I buy a bag of almonds slivered and toast them myself on pan in oven for maybe 10 minutes at 350ºF. Have to watch them so they don't burn, just nicely toasted.
Toss spinach, baby romaine, purple onion, almonds, sprinkle dressing on as you toss and add oranges as you toss. Use only enough dressing to coat the salad, you don't want it soggy.
Personal Notes:
Personal Notes:
The fewer the words, the better the prayer. - Martin Luther

 

 

 

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