|
| 1/4 | cup sliced almonds |
| 4 | teaspoons sugar |
|
| 1/4 | cup vegetable oil |
| 2 | tablespoons sugar |
| 2 | tablespoons white or cider vinegar |
| 1 | tablespoon chopped fresh parsley |
| 1/2 | teaspoon salt |
| Dash pepper |
| Dash red pepper sauce |
|
| 1/2 | small head lettuce, torn into bite-size pieces (3 cups) |
| 1/2 | bunch romaine lettuce, torn into bite-size pieces (3 cups) |
| 2 | medium celery stalks, chopped (1 cup) |
| 2 | medium green onions, thinly sliced (2 tablespoons) |
| 1 | can (11 oz) mandarin orange segments, drained |
| 1. | In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. |
| 2. | In tightly covered container, shake all dressing ingredients. Refrigerate until serving time. |
| 3. | In large bowl, toss salad ingredients, dressing and almonds. Serve immediately. |
|
| Six cups of any combination of salad greens can be used instead of the head lettuce and romaine. |
|
| Be sure to tear the greens by hand instead of chopping with a knife. A chemical reaction between the greens and the metal knife will cause the edges of the greens to brown. |
|
| For Crunchy Chicken Mandarin Salad, make salad as directed. Divide among 6 individual serving plates. Top each serving with a grilled boneless skinless chicken breast, sliced (warm or cold). Sprinkle each salad with 2 tablespoons wide or regular chow mein noodles. |
Nutrition Information:
170 ( 100); 12g ( 1 1/2g, 0g); 0mg; 220mg; 15g ( 2g, 12g); 2g 25%; 45%; 4%; 6% 1/2 ; 0 ; 2 ; 2 1