This simple salad was served at a "Sweetheart Banquet" we attended years ago. Various contributors brought the different ingredients and the salads were easily assembled on site before the event.
(The original recipe was from my friend Cathy Auffarth.)
Layer ingredients in this order on a salad plate:
Romaine (or any sort of leaf lettuce, but not iceberg!)
Green onions, finely chopped (with green stems)
Celery, sliced thin on the angle
Mandarin oranges (canned, drained)
Sugared almonds (see below)
Top with sweet red wine vinegar dressing. (See below.)
Sugared Almonds:
Combine 1 C. slivered almonds with 3-4 Tbsp. sugar over medium heat, stirring until lightly toasted and caramelized.
Sweet Red Wine Vinegar Dressing:
1/4 C. red wine vinegar
1/2 C. olive oil
1 Tbsp. Sugar
2-3 drops Tabasco sauce
salt & pepper, to taste
(The original recipe was from my friend Cathy Auffarth.)
Layer ingredients in this order on a salad plate:
Romaine (or any sort of leaf lettuce, but not iceberg!)
Green onions, finely chopped (with green stems)
Celery, sliced thin on the angle
Mandarin oranges (canned, drained)
Sugared almonds (see below)
Top with sweet red wine vinegar dressing. (See below.)
Sugared Almonds:
Combine 1 C. slivered almonds with 3-4 Tbsp. sugar over medium heat, stirring until lightly toasted and caramelized.
Sweet Red Wine Vinegar Dressing:
1/4 C. red wine vinegar
1/2 C. olive oil
1 Tbsp. Sugar
2-3 drops Tabasco sauce
salt & pepper, to taste
