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
- 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.
- Prepare the Sweet-Sour dressing.
- 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.
