"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mandarin Salad, by Nandy, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dressing: 1/2 tsp. salt 2 T. sugar 2 T. vinegar 1/4 c. oil Dash of red pepper sauce 1 T.snipped parsley
Salad: 1/2 c. sliced almonds 1 T. plus 1 tsp. sugar 1/4 head romaine lettuce 1/4 head iceberg lettuce 1 c. chopped celery 2 green onions, thinly sliced 1 (11 oz.) can mandarin orange segments
Mix dressing ingredients and shake in tightly covered jar. Refrigerate until ready to use. Cook almonds in the sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break into pieces. Store at room temperature. Tear iceberg and romaine lettuce into bite-size pieces (about 4 cups) Place greens in plastic bag; add celery and onion. Refrigerate. Five min. before serving, pour dressing into bag; add mandarin oranges (well drained).Fasten bag and shake unil greens are well coated. Add almonds and shake again,
I use this salad for dinner parties all the time because everything can be prepared ahead of time and stored in a baggie!
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