"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mardi Gras Salad Recipe

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This recipe for Mardi Gras Salad, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Thursday, August 16, 2007


2 tsp finely chopped onion
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup olive oil
1 tsp ground dry mustard
1 head red tip lettuce, washed, drained, and torn into pieces
1 10 oz package baby spinach, washed and drained
1/2 cup chopped red onion
2 11 oz cans mandarin oranges, drained
1/3 cup shredded carrots
4 slices bacon, crisply fried and crumbled

In a small bowl, whisk together the onion, vinegar, sugar, olive oil and mustard. Refrigerate until ready to toss the salad. In a large salad bowl, combine the lettuce, spinach, red onion, mandarin oranges, carrots and bacon. Toss the salad with the dressing when ready to serve.




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