Prep 10 mins
Cook 0 mins
This is so good with steaks or baked ham.
- 1 cup mandarin orange, drained
- 1⁄2 head lettuce, cut up
- 1 cup chopped celery
- 2 tablespoons parsley flakes
- 2 green onions, chopped
- 1⁄4 cup slivered almonds
- 1⁄4 cup oil
- 2 tablespoons tarragon vinegar
- 2 tablespoons sugar
- 1⁄4 teaspoon Tabasco sauce
- 1⁄2 teaspoon salt
- Combine salad ingredients 1-2 hours before serving.
- Make dressing up to a day ahead or as close as 20 minutes before serving.
- Pour dressing over salad and toss lightly.
- Serve immediately.
I made this recipe a very long time ago and did not realize the review never posted until today. This is a simple quick to fix salad that I thought made a fine lunch. I did measure the sugar, Tabasco, and salt to taste and I used candied nuts instead of plain slivered almonds. I used mixed spring greeens for the lettuce and fresh parsley.
Not a huge fan of salads, I was surprised just how much I enjoyed this one. Made this as a lovely brunch entree by adding some diced roasted chicken and a couple of sliced waterchesnuts. I didn't have tarragon vinegar so I warmed up a 1/4 cup of white wine vinegar just short of boiling and added a teaspoon of dried tarragon and let it sit for an hour. (Will use the remaining amount for something else.) It was well worth this effort as it added such a nice flavor that picked complemented the oranges and parsley. My final change was that I substituted 1/2 of the oil with some of the juice from the oranges to cut back on the calories. Thanks Laurie.
I made a meal of this Crisp, refreshing, Crunchy, Sweet Salad. Easy to put together. Thanks Laurie!