Mandarin Salad

photo by NorthwestGal

- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 cup slivered almonds
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1⁄4 head lettuce
- 1⁄4 bunch romaine lettuce
- 2 stalks celery
- 2 green onions
- 11 ounces mandarin orange segments
-
SWEET AND SOUR DRESSING
- 1⁄4 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon snipped parsley (optional)
- 1⁄2 teaspoon salt
- 1 dash black pepper
- 1 dash red pepper sauce
directions
- GARNISH:.
- In saucepan, cook almonds and sugar over low heat, stirring constantly, till sugar is melted and almonds are coated.
- Cool. Break apart. Set aside.
-
SWEET 'N' SOUR DRESSING:
- Pour all ingredients into jar with cover. Shake well. (May be stored in refrigerator for up to 2 weeks)
- SALAD:.
- Thinly slice celery and green onions, including the tops.
- Chop or tear lettuces into bite-sized pieces.
- Place lettuces in plastic bag. Add celery and onions.
- Pour Dressing into bag
- Drain and add orange segments.
- Close bag tightly and shake till lettuce is well coated.
- Arrange in bowl, sprinkle almonds over top.
- Serve.
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Reviews
-
Wht a refreshing and tasty salad! I tossed in a few extra almonds, but other than that, I stuck to the recipe as written. The addition of the red pepper sauce in the dressing gave that salad a nice kick without overpowering the mild greens and sweet mandarin oranges. Thanks, Wilmom. Made for Spring 2010 Pick-A-Chef.
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YUMMY! This was a definite crowd pleaser at our luncheon! I used an entire head of ice berg lettuce and a half bunch of romaine. Next time I'll either double the amount of oranges or just slice each one in half to better disperse them throughout the salad. Loved the dressing and the almonds, too. I"m curious to try cashews with it. Will DEFINITELY make this again!
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I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!