The Magic Pan Project Cookbook
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Orange Almond Salad II

 

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Ingredients:
Salad:
  • 1–2 heads Romaine lettuce, broken into bite-size pieces
  • 1 Tbsp fresh parsley
  • 2 green onions—whites minced, tops sliced
  • 1 (11oz) can mandarin oranges, well-drained
  • ¼ cup sliced almonds, toasted
Dressing:
  • 1 tsp fresh tarragon leaves, minced
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1 Tbsp sugar
  • ½ tsp Dijon mustard
  • ½ cup tarragon wine vinegar
  • 1 cup vegetable oil

 
 
Preparation:
  1. Wash and dry lettuce and chill. Break lettuce into pieces, place in bowl, and add parsley, onions and oranges.
  2. In a separate bowl, combine tarragon, salt, pepper, sugar and mustard. Using a small whisk, beat vinegar into spices thoroughly.
  3. Slowly add oil until completely blended and dressing has a light creamy color. Let dressing stand for 20 minutes in refrigerator before using.
  4. Add just enough dressing to salad to moisten. Sprinkle with almonds.

 
 
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Detail feed in/out
Preparation Time: 5 min Difficulty:very simple
Portions:1 portion Amount:
Country/Region: Costs per Portion:
Last Updated:Fri 10 Jul 2009 07:51:22 MST viewed:598 times viewed
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