April 30, 2009

Crunchy Almond Green Salad

(Sharon Whitaker’s recipe)

1 head iceberg lettuce
1 bunch red tip lettuce
1 bunch green leaf lettuce
Green onions, sliced
1 can mandarin oranges, drained
1 avocado, sliced or cubed (optional)
1 small red onion, diced
2 tbsp. butter
3 to 4 tbsp. sugar
1 small pkg. sliced almonds

Wash, dry, break up lettuce, and mix together. Toss in the green onions, mandarin oranges, avocados, and red onion. Melt the butter over medium heat in a large frying pan. Sprinkle in the almonds. Sprinkle sugar over almonds, and stir constantly over medium heat for 10 minutes or until the almonds look caramel in color. Spread almonds out on waxed paper and separate. Let cool. Break up the bigger chunks of almonds. (Note from all of us: double the almonds because they are yummy!)

2 c. salad oil
1 c. sugar
¾ c. cider vinegar
2 tsp. salt
2 tbsp. regular mustard
2 tbsp. poppy seeds
¼ to ½ c. minced yellow onion

Blend all ingredients except the poppy seeds. Add poppy seeds. Pour dressing over salad right before serving and toss. (This makes a lot of dressing!)

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