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This recipe for NUTTY SALAD, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Dunscomb
Added: Sunday, September 13, 2009


1 c. sliced almonds
4 T. sugar, separated
2 T. wine vinegar
1 T. lemon juice
1/2 tsp. salt
1/3 c.salad oil
Dash of Tabasco sauce
1 head of romaine lettuce
1 head of butter head lettuce
1/2 c. thin sliced celery
1/2 c. bean sprouts
3 green onions, chopped fine
2 T. chopped fresh parsley
1 large can mandarin oranges, drained

Place 3 tablespoons of sugar in a heavy skillet over medium heat. Stir well just until it turns to liquid and honey color (don't let it brown). Remove from heat; add almonds and stir until they are coated. Spoon onto waxed paper. Cool, break apart and set aside.
Combine wine vinegar, lemon juice, salt, remaining sugar, salad oil and Tobasco sauce in a container with a tight lid and shake to blend well.
Tear lettuce into bite-size pieces and place in salad bowl with celery, bean sprouts, green onion and mandarin orange slices. Toss with dressing and add parsley. Sprinkle on the glazed nuts.

Personal Notes:
Personal Notes:
If you are preparing this for a party ahead of time. Wait to add the dressing and oranges until just before serving so the lettuce doesn't wilt.




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