This recipe for Spring Salad, by Betty Larsen, is from The Larsen Family Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dressing: ¼ cup walnut oil or salad oil 2 T honey Juice of 1 lemon ¼ teaspoon lemon zest
Salad: Torn lettuce (romaine and leafy-types of lettuce ) small can mandarin oranges, drained 1-1/2 cups halved strawberries (you can also use grapes or craisins) 2 stalks celery, sliced 3 green onions, sliced 1 recipe sugar-coated nuts
Directions:
Dressing: In screw top jar, combine oil, honey, lemon juice and lemon peel. Cover and shake well. Chill.
Salad: In a large bowl combine lettuce, mandarin oranges, berries, celery and onions; toss well. Top with nuts. Toss with dressing just prior to serving. You may not need all the dressing. (Note: a sprinkle of feta cheese really tastes good with this salad)
Sugar coated nuts: Place 3-4 Tablespoons sugar in a medium skillet. Cook sugar over low to medium heat until the sugar melts. Add ¼-½ cup walnuts or pecans and quickly coat with melted sugar. (I like to add sunflower and pumpkin seeds to the nuts). When coated, turn onto a piece of waxed paper. Let cool before breaking apart.
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