Mandarin Salad


½        C. sliced almonds

2        T. granulated sugar

¼        head iceberg lettuce, torn or cut up

¼        head romaine lettuce, torn or cut up

          European salad greens (optional)

2        stalks celery, sliced thinly up the stalk

2        green onions, sliced thinly

1        can mandarin oranges, drained

          Dressing:

¼        C. salad oil

2        T. granulated sugar

2        T. vinegar (use rice vinegar)

½        t. salt

          dash black pepper

          dash red pepper (cayenne)

          fresh parsley chopped fine

Cook almonds and sugar in non-stick pan over medium heat, stirring constantly, until the sugar melts and caramelizes and covers the almonds (10-15 minutes).  After the sugar caramelizes, stop immediately because it can scorch easily.

Combine all ingredients except oil.  Drizzle oil into the other ingredients slowly while stirring briskly with a wire whisk.

Combine all ingredients and put dressing on just before serving.

For a party of 30, I use 1 head of iceberg and one head of romaine, 5 cans oranges, 2 C. nuts and I multiply the dressing by 4.

 Susan lnouye