Prepared: 11/21/2018  Forever Recipe

My cat, Frank, and I traveled to my mom’s house in Charleston, WV this year for Thanksgiving, my contribution to our feast was two recipes from my box.

The first was Mandarin Salad, a very tasty salad that came from my years as a paralegal in a downtown Pittsburgh law firm. This recipe comes from the Betty Crocker website circa 2004.The salad was just as good as I remembered it being, even though it had been years since I had made it.

Of course, the first thing my mom did when she saw my bag of romaine lettuce was to literally pitch it out of her back door. A little melodramatic-- but in her defense we were in the midst of yet another romaine lettuce/ E. Coli scare at the time. Thankfully, the Boston lettuce I also bought was enough to complete the salad. 

 

Mandarin Salad

1/4 cup sliced almonds

1 tbs + 1 tsp sugar

Sweet Sour Dressing (see below)

1/2 small head lettuce, torn into bite-size pieces (I used Boston)

1/2 bunch romaine, torn into bite-size pieces (3 cups)

2 medium celery stalks, thinly sliced (1 cup) the recipe says chopped but I prefer my way

2 TBS thinly sliced green onions (I sliced all 3 of my green onions and added the whole lot)

1 can (11 oz) mandarin orange segments, drained

  1. Cook almonds and sugar in sauce pan over low heat, stirring constantly until almonds are toasted, sugar is melted and coats the almonds. Cool and then break apart.
  2. Prepare the Sweet-Sour dressing.
  3. Toss almonds, dressing and remaining ingredients.

 

Sweet-Sour Dressing

1/4 cup vegetable oil (I used safflower oil)

2 TBS sugar

2 TBS white vinegar (I used white balsamic vinegar)

1 TBS chopped fresh parsley

1/2 tsp salt

1/8 tsp pepper (I used a pinch)

1/8 tsp red pepper sauce (I used a couple drops)

Shake all ingredients in a tightly covered container. It says to refrigerate, if you make it ahead, but I can’t understand why.

 

 

 

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