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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Shirley's Salad Recipe

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This recipe for Shirley's Salad is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 heads romaine lettuce, washed and torn or
the equivalent in baby spinach
1 cup toasted pecan halves
2 cans mandarin orange segments, rinsed and drained

Dressing:

1/4 cup white vinegar
1/2 cup sugar
1 cup vegetable oil (do not use evoo as it solidifies in the fridge)
1 tsp salt
1/2 small red onion chopped very fine
1 tsp dry mustard
2 tbsp water
Directions:
Directions:
1. Combine ingredients for salad dressing in food processor using steel knife blade. Process for about 10 seconds until red onion isn't visible any longer and the dressing turns a beautiful pink colour.

2. Refrigerate until ready to use. This will make more dressing than is needed for the recipe. Toss into salad before serving, a bit at a time, until you get the desired outcome.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Always a hit. One of our all time favourite salad dressings!

 

 

 

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