Tuesday, May 25, 2010

Mandarin Lettuce Salad

Mandarin Lettuce Salad

Place in bowl and mix

2 bunches Red Leaf or Romaine or both (washed and drained well)
1 can Mandarin Oranges, drained (save the juice for jello for another day)
Red onion sliced (add the amount you like)

Right before serving add the almonds and dressing.

Sugared Almonds (to make these, use 1/2 cup sliced almonds and 2 Tablespoons sugar. Place almonds and sugar in skillet, melt slowly and carefully until almonds are covered with the melted sugar. Cool on waxed paper.)

1/4 cup vegetable oil
2 Tablespoons Cider Vinegar
2 Tablespoons sugar
1/2 teaspoon salt
few drops Tabasco Sauce
Mix dressing well and chill.

I sometimes add toasted coconut to this recipe. Put the amount of shredded coconut on a cookie sheet and bake at 350 until golden brown. They can easily burn, so watch carefully and stir so they can get as evenly browned as possible.

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