Mandarin-Almond Salad

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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.

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