Mandarin Salad

DRESSING:

1/2 tsp. Salt
¼ cup salad oil
Dash pepper
dash red pepper sauce
2 tblsp. Sugar
1 tblsp. Snipped parsley


Shake dressing ingredients in tightly covered jar & refrigerate. Cook almonds and sugar over low heat until sugar is melted and almonds are coated.

¼ cup almonds
1 tblsp. Plus 1 tsp. Sugar

cool & store at room temperature

SALAD:

¼ head lettuce 2 green onions (w/ tops) thinly sliced
¼ head romaine 1 can (11oz) Mandarin Oranges
1 cup chopped celery

Tear lettuce and romaine into bite-size pieces (about 4 cups). Place greens in a large plastic bag; add celery and onions. Fasten bag and refrigerate.

Five minutes before serving, pour dressing into bag. Add Mandarin orange segments, drained. Fasten bag securely and shake until greens and oranges are well coated. Add almonds and shake.

Serve in salad bowl. Serves 4-6 Store no longer than 24 hours. A good do-ahead salad.

(NOTE: sometimes I use the already made Spring Mix Salad bag)