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Prep 20min
Total20min
Servings6
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Ingredients
Sugared Almonds
1/4
cup sliced almonds
4
teaspoons sugar
Sweet-Sour Dressing
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
Salad
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
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Steps
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.
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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.
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