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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mandarin Salad Recipe

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This recipe for Mandarin Salad is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. almonds, sliced
1 T. plus 1 tsp. sugar
1/4 head Iceberg lettuce, torn into bite-size pieces
1/4 bunch Romaine lettuce, torn into bite-size pieces
2 medium stalks celery, chopped
2 green onions thinly sliced (about 2 T.)
1 can (11 oz.) mandarin orange segments, drained
1/4 cup vegetable oil
2 T. sugar
1 T. snipped parsley
1/2 tsp. salt
Dash of pepper
Dash of red pepper sauce
Directions:
Directions:
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Place Iceberg and Romaine lettuce in plastic bag; add celery and onions and set aside. In a tightly covered jar, shake vegetable oil, sugar, parsley, salt, pepper, and red pepper. Refrigerate until ready to use. When ready to serve, pour dressing into plastic bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake. Pour into bowl and serve.

 

 

 

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