Festive Tossed Salad
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I STILL do a lot of cooking even though the numbers have changed. I owe my discovery of this salad to my sister-in-law, a Louisiana native and a fabulous cook.
It's always a hit with everyone—pretty to serve, adaptable to any number and tasty, too. —Ruby Williams
Bogalusa, Louisiana
SERVINGS: 2
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon sugar
- 1/4 teaspoon garlic powder
- Dash salt
- 2 to 3 cups torn salad greens
- 1 celery rib, sliced
- 1 medium carrot, shredded
- 2 green onions, sliced
- 1/2 cup mandarin oranges
- 1 tablespoon sliced almonds, toasted
Directions:
In a jar with tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, toss the greens, celery, carrot, onions and oranges. Add dressing and toss to coat; sprinkle with almonds. Serve immediately. Yield: 2 servings.