Carole Cole's Mandarin Salad
- 1/4 cup almonds
- 1 tablespoon + 1 tsp sugar
- Spinach or Romaine
- 1 cup chopped celery
- 2 chopped green onions
- 11 oz. can mandarin oranges, drained
- 1/2 tsp. salt, dash of pepper
- 2 Tablespoons sugar
- 2 Tablespoons vinegar
- 1/4 cup oil
- Dash of red pepper sauce
- 1 Tablespoon snipped parsely
Shake dressing, then refrigerate.
Cook almonds and sugar over low heat. Stir constantly until sugar has melted and covered almonds. Cook and break apart.
Tear greens into bite-size pieces, mix with celery and onion. Store in plastic bag. Five minutes before serving, add dressing, mandarin oranges and almonds.
Can use pineapple chunks with oranges, when making a larger amount.
The amount of dressing you use depends on how many salads you are making.
The above amount is good at least 8 salads.