Orange Almond Salad
Author: Kitchens
  • 1/4 Cup almonds; slivered
  • 2 each onions; green, chopped
  • 1 each lettuce; romaine
  • 1 Cup Mandarin oranges; drained
  • 1/2 Cup mushrooms; sliced (optional)
  • For the Dressing:
  • 1 teaspoon sugar
  • 1/2 teaspoon tarragon; dried
  • 1/3 Cup oil; vegetable
  • salt and pepper
  • 1/8 teaspoon Tabasco sauce
  • 1 each egg yolk
  1. Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended.
  2. MAKES: 1 cup Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge.
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