Mandarin Salad

Nila Meyer Barros
Kansas City, Missouri

SALAD:

1/2 c. sliced almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 c. chopped celery
2 whole green onions, chopped
11 oz. can mandarine oranges, drained

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool and store in air-tight container.

Dressing:

1/2 t. salt
dash of peper
1/4 c. vegetable oil
1 T. chopped parsley
2 T. sugar
2 T. vinegar
dash of Tabasco sauce

Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with dressing.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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