Mandarian Salad

This recipe is adapted from Free For Dinner? The Montrose Street Ladies Dinner Cookbook.  I could eat this salad every night it’s really good.


Dressing:
1/2 tsp salt
dash pepper
2 tbsp sugar
2 tbsp vinegar
1/4 cup vegatable oil
1 tbsp snipped parsley (i used dried parsley flakes)

Shake ingredients in tightly covered jar and refrigerate.

Salad:
1/4 cup sliced almonds
1 tbsp sugar
romaine lettuce
1 can mandarin segments

Cook almonds and sugar over medium-high, stirring constantly, until sugar is melted and almonds are covered.  Cool and break apart and store at room temperature.  Tear lettuce apart.  Five minutes before serving, pour dressing over lettuce and add mandarin segments.  Top with sugared almonds.

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