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Kitchen Mailbox Countdown to Dinner Dining
Strawberry Salad

1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar
1/3 head of lettuce, torn into bite-size pieces
1/3 bunch Romaine, torn into bite-size pieces
2 medium stalks celery, chopped
2 green onions, thinly sliced
1 11-ounce can mandarin oranges, drained
2 1/2 cups fresh strawberries, sliced

Sweet and Sour Dressing
1/4 cup vegetable oil
2 tablespoons sugar
Dash of pepper
1/2 teaspoon salt
2 tablespoons white wine vinegar
Dash of red pepper sauce.

In a small skillet over medium heat cook almonds and sugar. Stir constantly until the sugar is melted and the almonds are coated. Cool on waxed paper and break apart.

Whisk all the dressing ingredients in a small bowl.

Place lettuces in a large bowl with the celery, onions, mandarin oranges and strawberries. Toss with dressing and sprinkle with almonds. Serves 6 to 8.

Patricia A. Almes in "Three Rivers Renaissance Cookbook IV"

Thursday, June 01, 2000

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