Recipe: Mandarin Salad with Sweet and Sour Dressing (Betty Crocker Cookbook, 1970's)

MANDARIN SALAD

"Goes well with oriental dishes."

FOR THE CANDIED ALMONDS:
1/4 cup sliced almonds
1 tablespoon sugar, plus 1 teaspoon sugar

FOR THE SWEET-SOUR DRESSING:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 dash ground black pepper
1 dash red pepper sauce
2 dash soy sauce (optional)

FOR THE MANDARIN SALAD:
1/4 head iceberg lettuce, torn into pieces
1/4 bunch romaine lettuce, torn into pieces
2 medium stalks celery, diced
3 green onions, sliced with tops
1 (8 ounce) can mandarin orange segments, drained, or fresh ones

TO PREPARE THE ALMONDS:
Cook almonds and sugar over low heat in skillet, stirring constantly, until sugar is melted, and almonds are coated. Warning, they will be VERY HOT. Cool, and break apart. Store at room temperature.

TO MAKE THE SWEET-SOUR DRESSING:
Shake all dressing ingredients in a tightly covered jar. Refrigerate, until ready to serve salad.

TO MAKE THE SALAD INGREDIENTS:
Tear greens into bite-size pieces. Place lettuce and romaine in plastic bag; add celery and onions. Refrigerate until ready to serve. Greens can be stored in refrigerator up to 24 hours.

WHEN READY TO SERVE:
Place salad greens and drained orange segments in a large bowl; toss with Sweet-Sour Dressing until salad greens and orange segments are well coated. Add coated almonds, toss and serve.

VARIATION:

PINEAPPLE SALAD:
Substitute 1 can pineapple chunks, drained for the mandarin orange segments, and snipped mint leaves for the parsley.

Makes 4-6 servings
Adapted from source: Betty Crocker Cookbook, 1978