(*note: if any of your guests are vegetarians or adverse to pork, you can leave out the bacon or serve it on the side. But if you can leave it in, do! It adds a fabulous element to the flavor, and it isn't a lot per serving.)
Mandarin Salad
1/2 lb. bacon
1/2 c. sliced almonds
3 T. sugar
...
1/2 lb. bacon
1/2 c. sliced almonds
3 T. sugar
...
1 head green or red leaf lettuce
1 c. shopped celery
2 chopped green onions
1 11-oz. can Mandarin orange, drained
2-3 slices red onion, chopped
5-6 fresh mushroom, sliced
4-6 oz. Swiss cheese, grated
Dressing:
1/2 tsp. salt
Dash pepper
1/4 c. vegetable oil or canola
1 T. chopped parsley
2. T. sugar
2 T. red vinegar
Dash of Tabasco sauce
Poppy seeds
Chop bacon into small pieces and fry crisp. Drain on paper towel. In small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix all vegetables. Just before serving, add almonds, oranges, bacon and cheese. Toss with dressing.
1 c. shopped celery
2 chopped green onions
1 11-oz. can Mandarin orange, drained
2-3 slices red onion, chopped
5-6 fresh mushroom, sliced
4-6 oz. Swiss cheese, grated
Dressing:
1/2 tsp. salt
Dash pepper
1/4 c. vegetable oil or canola
1 T. chopped parsley
2. T. sugar
2 T. red vinegar
Dash of Tabasco sauce
Poppy seeds
Chop bacon into small pieces and fry crisp. Drain on paper towel. In small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix all vegetables. Just before serving, add almonds, oranges, bacon and cheese. Toss with dressing.
