From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 1 head iceberg lettuce, rinsed

  • 1 head romaine, rinsed

  • 1 cup sliced or 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

  • Dash of red pepper

  • 6 green onion tops, thinly sliced

  • 1 (22-ounce) 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.  Let stand until cool.  Break into tiny pieces.  Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt, black pepper and red 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.


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