Mandarin Salad Recipe - Cooking Index
Mandarin Salad Recipe - Cooking Index
| Mandarin Salad | ||
| 1/4 cup | 23g / 0.8oz | Sliced almonds |
| 1 tablespoon | 15ml | Sugar - plus 1 tbs sugar |
| 1/4 | Lettuce - torn into pcs | |
| 1/4 | Romaine - torn into pcs | |
| 2 | Celery - diced | |
| 3 | Green onions - sliced w/tops | |
| 1 | Sweet/sour dressing | |
| 1 | Mandarin orange segments | |
| Drained - or fresh ones. | ||
| Sweet Sour Dressing | ||
| 1/4 cup | 59ml | Vegetable oil |
| 2 tablespoons | 30ml | Sugar |
| 2 tablespoons | 30ml | Vinegar |
| 1 tablespoon | 15ml | Parsley - snipped |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Black pepper | |
| 1 | Red pepper sauce | |
| 2 | Soy sauce - optional |
Cook almonds and sugar over low heat in skillet, stirring constantly, until sugar is melted, and almonds are coated. Warning, they will be VERY HOT. Cool, and break apart. Store at room temperature.
Prepare and chill sweet-sour dressing recipe, by shaking all dressing ingredients in a tightly covered jar. Refrigerate, until ready to serve salad.
Tear greens into bite-size pieces. Place lettuce and romaine in plastic bag; add celery and onions. Refrigerate until ready to serve.
When ready to serve, Pour sweet-sour dressing into bag, and add drained orange segments. Close bag tightly and shake until salad greens and orange segments are well coated.
Add coated almonds, shake, and serve.
Goes well with oriental dishes. Greens can be stored in refrigerator up to 24 hours. The coated almonds take a little time, but make the recipe really special.
Variation: Pineapple salad: substitute 1 can pineapple chunks, drained for the mandarin orange segments, and snipped mint leaves for the parsley.
Source:
Betty Crocker Cookbook, 1978
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