MANDARIN SALAD
From: Marye
Serves: 6  •  Prep: 15 min  •  Cook: 5 min

From Marye's handwritten recipe card, written in Colorado Springs on July 19, 1991. Signed: "Enjoy! — Colo. Spgs, July 19, 1991."

INGREDIENTS
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SALAD
½ head iceberg lettuce
½ bunch Romaine lettuce
2 medium stalks celery, chopped
2 green onions with tops, sliced
1 (11 oz) can Mandarin oranges, drained

DRESSING
¼ cup vegetable oil
2 Tbsp vinegar
2 Tbsp sugar
1 Tbsp parsley
½ tsp salt
Pepper
Dash of red pepper sauce (Tabasco)

SUGARED ALMONDS (topping)
¼ cup sliced almonds
1 Tbsp + 1 tsp sugar

INSTRUCTIONS
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1. Make the sugared almonds: in a small dry skillet over low heat, combine the sliced almonds and sugar. Stir constantly until the sugar melts and coats the almonds. Spread on parchment to cool, then break apart.
2. Tear the iceberg and Romaine into bite-sized pieces.
3. Add the lettuce, chopped celery, sliced green onions, and drained Mandarin oranges to a large zip-top plastic bag (or a large bowl).
4. In a small bowl or jar, whisk together the vegetable oil, vinegar, sugar, parsley, salt, pepper, and a dash of red pepper sauce.
5. Pour the dressing over the salad in the bag. Seal and shake until everything is coated.
6. Transfer to a serving bowl and top with the sugared almonds.
7. Serve immediately.

NOTES
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Marye's original method tossed everything in a plastic bag and shook it to coat — a great trick that still works.

[Photos in this folder: 9-20260524013813-mandarin-salad.jpg, 09-mandarin-salad-card-front.jpg, 09-mandarin-salad-card-back.jpg]
