From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Let stand until cool. Break into tiny pieces. Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt, black pepper and red pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
SERVES: 10
- 1 head iceberg lettuce, rinsed
- 1 head romaine, rinsed
- 1 cup sliced or slivered almonds
- 1/4 cup sugar
- 1 cup vegetable oil
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 Tablespoon parsley flakes
- 1 teaspoon salt
- Dash of black pepper
- Dash of red pepper
- 6 green onion tops, thinly sliced
- 1 (22-ounce) can mandarin oranges, drained, chilled
TO PREPARE:
Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Let stand until cool. Break into tiny pieces. Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt, black pepper and red pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
SERVES: 10
