| Three Step Salad | | | | | | | | | | | | | | | | | | | | | 1/2 cup almonds, sliced | | | 6 cups Romaine lettuce, torn into bite-size pieces | | | 3 tbsp sugar | | | | 1 (11 oz) can mandarin oranges, drained | | | 1 cup celery, sliced | | | 3 green onions, sliced | | | | | | | | | | | | | | | | Dressing: | | | | | | | | | | | | | | | | | | | | | | 1/2 cup vegetable oil | | | 1/2 tsp salt | | | | | | 1/4 cup vinegar | | | | 1/2 tsp ground mustard | | | | | 2 to 3 tbsp sugar | | | | 1/4 tsp garlic powder | | | | | | | | | | | | | | | | In a small saucepan over medium heat, cook and stir almonds and sugar till almonds are coated and | | lightly browned (about 4 minutes). Spread almonds on foil to cool; gently break apart. In a large salad | | bowl, combine Romaine, oranges, celery, and onions. Top with almonds. In a cruet or jar with a | | tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss gently. | |
Free Forum Hosting
Important Announcement
Prev Message
