This is a family recipe I grew up eating. I always enjoyed and looked forward to this being served with dinner. The only salad I liked more was my mother’s caesar salad. I still view it as a special treat when I serve it. I often make some changes like not using canned mandarin oranges. On occasion I also add marinated artichoke hearts, pickled asparagus or whatever strikes my fancy. A great salad to accompany a nice rare steak.
6 Cups Torn Romaine Lettuce Lightly Packed
1 Cup Mandarin Orange Segments, Drained
3 Green Onions, Sliced
1 Tablespoon Chopped Parsley
3/4 Cup Sweet & Sour Dressing
1/2 Cup Slivered Almonds
Place romaine, oranges, onions and parsley in a large bowl. Just before serving toss with dressing. Spoon onto individual plates and top with almonds.
Sweet and Sour Dressing
1/2 Cup Vegetable Oil
1/4 Cup White Wine Tarragon Vinegar
1 1/2 Teaspoons Sugar
1/2 Teaspoon Tarragon
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
Dash Liquid Hot Pepper Sauce
Whisk together all ingredients until creamy. Refrigerate at least twenty minutes to blend flavors.