Salads
| Amount | Measure | Ingredient |
|---|---|---|
| DRESSING | ||
| 1/2 TSP | SALT | |
| dash | pepper | |
| 2 tbsp | sugar | |
| 2 tbsp | vinegar | |
| 1/4 cup | salad oil | |
| dash | red pepper sauce | |
| 1 tbsp | parsley -- snipped | |
| SALAD | ||
| 1/4 cup | almonds -- sliced | |
| 1 tbsp | plus 1 teaspoon sugar | |
| 1/4 head | lettuce | |
| 1/4 head | romaine lettuce | |
| 1 cup | celery -- chopped | |
| 2 | green onions with tops -- chopped |
Shake dressing ingredients in tightly covered jar; refrigerate.Cook almonds and 1 tbsp plus 1 tsp sugar over low heat, stirring constantly, untilsugar is melted and almonds are coated. Cool and break apart. Store at roomtemperature.Tear lettuce and romaine into bite-size pieces (about 4 cups). Place greens inplastic bag; addcelery and onion. Fasten bag securely and refrigerate.5 minutes before serving, pour dressing into bag; add 1 can (11 oz) mandarineorange segments, drained. Fasten bag securely and shake until greens and orangesare well coated. Add almonds and shake.