Salad from December Lunch Bunch

Mandarin Orange Salad

Darcie Naylor

1/2 cup sliced almonds

3 tablespoons sugar

1/2 head romaine lettuce - torn

1/2 head iceberg lettuce - torn

1 cup celery - chopped

2 whole green onions - chopped

1 can mandarin oranges (11 oz) - drained

Dressing:

1/2 teaspoon salt

Dash pepper

1/4 cup vegetable oil

1 tablespoon parsley -- chopped

2 tablespoons sugar

2 tablespoons vinegar

Dash Tabasco sauce

In small saucepan over medium heat, cook the almonds and sugar, stirring constantly until the almonds are coated and sugar is dissolved. Cool and store in airtight container until needed. Mix all the dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add the almonds, oranges and toss with dressing. This salad wilts fast, so it is important to not add the dressing until just before serving.

I have also added:

*sugared pecans          *craisins

*orange slices              *pear slices

*strawberries               *apple slices

Note: This is delicious served with Hawaiian Chicken and Fried Rice-a-Roni

NOTE - This is the original recipe. I take huge liberties with it on a regular basis and mix up the ingredients to whatever I have on hand or whatever is in season, etc. The only constant is that I always use romaine in the salad and the dressing stays the same.