Recipe
Salad
Mandarin Salad
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. sliced almonds | ||
| 5 tbsp. sugar, divided | ||
| ½ tsp. salt | ||
| black pepper | ||
| ¼ c. vegetable oil | ||
| 1 tbsp. chopped parsley | ||
| 2 tbsp. vinegar | ||
| Tabasco sauce | ||
| ½ head(s) iceberg lettuce, chopped | ||
| ½ head(s) Romaine lettuce, chopped | ||
| 1 c. chopped celery | ||
| 2 medium green onions, chopped | ||
| 1 (11 oz) can mandarin oranges, drained |
Directions
- In small pan over medium heat, cook almonds and 3 tablespoons sugar, stirring constantly, until almonds are coated and sugar dissolved. Watch closely as mixture burns easily. Cool. Store in airtight container.
- To make dressing, whisk together salt, pepper, oil, parsley, 2 tablespoons sugar, vinegar and Tabasco. Refrigerate.
- Toss together iceberg lettuce, Romaine lettuce and celery. Refrigerate.
- Just before serving, add almonds and oranges to lettuce mixture. Toss with dressing.