More with Mandarin Oranges
On Jan. 26, the same day I published two recipes for Mandarin orange salad, I got yet another, very different, recipe in the mail from regular Recipe Swap contributor Linda Meier of Lewisville.
It’s different enough that I think it’s worth sharing.
Mandarin Orange Salad
Dressing:
1/2 teaspoon salt
Dash of black pepper
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/4 cup corn oil
Dash of Tabasco sauce
1 tablespoon snipped fresh parsley
Topping:
1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar
Salad:
1 small to medium head iceberg lettuce
1 head Romaine lettuce
1 cup thinly sliced celery
2 green onions, thinly sliced
1 11-ounce can Mandarin oranges, drained
1. For the dressing, mix all the dressing ingredients together and chill, preferably 2 hours or more.
2. For the topping, cook almonds and sugar in small skillet until sugar melts and almonds are coated. Cool completely, then break apart.
3. For the salad, mix lettuces, celery, green onions and oranges in a bowl. Just before serving, stir in dressing and sprinkle almonds on top.
