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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I STILL do a lot of cooking even though the numbers have changed. I owe my discovery of this salad to my sister-in-law, a Louisiana native and a fabulous cook. It's always a hit with everyonepretty to serve, adaptable to any number and tasty, too. Ruby Williams Bogalusa, Louisiana Ingredients:
2 tablespoons canola oil |
1 tablespoon lemon juice |
1 tablespoon honey |
1/4 teaspoon sugar |
1/4 teaspoon garlic powder |
dash salt |
2 to 3 cups torn salad greens |
1 celery rib, sliced |
1 medium carrot, shredded |
2 green onions, sliced |
1/2 cup mandarin oranges |
1 tablespoon sliced almonds, toasted |
Directions:
1. In a small bowl, whisk the first six ingredients; set aside. In a salad bowl, toss the greens, celery, carrot, onions and oranges. Add dressing and toss to coat; sprinkle with almonds. Serve immediately. Yield: 2 servings.
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