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Mandarin Salad Recipe

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This recipe for Mandarin Salad, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna & Bruce Dickinson


1/2 C sliced almonds
3 TBSP sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 C chopped celery
1/2 C cucumber, diced
2 whole green onions, chopped
2 11 –ounce can mandarin oranges, drained chilled

1/4 tea salt
dash of pepper
1/4 C vegetable oil
1 TBSP chopped parsley
2 TBSP sugar
2 TBSP vinegar

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. About 10 minutes. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.

Our changes to this original recipe:
We liked making more almonds to have on hand to make the salad again. They keep well. 1 large pkg of almonds 1 2/3 C
1/2 C + 1 TBSP sugar
Cook as directed above.
Slice the lettuce in small slivers.
The dressing makes the salad watery, add at the last minute.
To save leftover salad, place in colander in the bowl to drain the dressing.
If you are not eating the entire salad, add the almonds and oranges to the individual bowls of lettuce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a very refreshing summer salad.




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