Mandarin Orange Salad
INGREDIENTS:
1 head iceberg lettuce, rinses
1 head romaine, rinsed
1 cup slivered almonds
1/4 cup sugar
1 cup vegetable oil
1/4 cup vinegar
1/4 cup sugar
1 Tablespoon parsley flakes
1 teaspoon salt
Dash of black pepper
6 green onion tops, thinly sliced
1 lg. can mandarin oranges, drained, chilled
Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Cool and break into tiny pieces.
Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt and black pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
Strawberry Pretzel Salad
Ingredients
2 cups crushed pretzels
3/4 cup butter melted
4 Tablespoons sugar
8 ounces cream cheese
1/4 cup sugar
8 ounces of Cool Whip
1 large package of strawberry Jello
2 1/2 cups strawberries crushed or sliced, freshor frozen
Directions
Combine pretzels, butter and sugar and press into the bottom of a 9 X 13inch pan.
Bake at 350 degrees for 8-10 minutes. Cool.
Combine Cream Cheese, remaining sugar and whipped cream. Pour over cooled crust.
In a separate bowl, dissolve gelatin with 1/1/4 cup boiling water and then add strawberries.
Cool in a refrigerator until slightly thickened.
Pour over cream cheese mixture and then chill entire dish until set firmly.
Strawberry Romaine Salad
Ingredients 1/4 cup sugar 1/3 cup slivered almonds or pecans
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
CREAMY POPPY SEED DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.