"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond Salad Recipe

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

Lisa Brown



2-3 hearts of romaine lettuce
1 cup sliced celery
1 T chopped parsley
1-2 bunches scallions
1 large can mandarin oranges, drained


4 T. sugar
3 1/2 oz slivered almonds


1/2 teas. salt
2 T. sugar
2 T. cider vinegar
1/4 cup salad oil (olive or veg is good)
10 shakes tabasco sauce

For salad cut up lettuce, celery, and scallions and mix together. Now put in oranges.
Next, put sugar and almonds in a pan and heat on stove over medium heat until sugar melts. Watch carefully because they burn easily. When they just start to brown, remove from heat and spread onto wax paper to cool.
For the dressing, mix together salt, sugar, vinegar, oil and tabasco. Mix well.
Pour the dressing over the salad and add almonds before serving.

Personal Notes:
Personal Notes:
You can spice it up even more by adding extra tabasco.




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