Dhahran Theatre Group Cookbook, 1993
Ingredients:
1/2 Cup sliced almonds
3 Tablespoons sugar
1/2 Head iceberg lettuce
1/2 Head romaine lettuce
1 Cup celery, chopped
2 Whole green onions, chopped
1 11 Oz. can mandarin oranges, drained
Dressing:
1/2 Teaspoon salt
Dash of pepper
1/4 Cup vegetable oil
1 Tablespoon parsley, chopped
2 Tablespoons sugar
2 Tablespoons vinegar
Dash of Tabasco sauce
Directions:
In a small pan over medium heat, cook almonds and sugar. Stir 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 lettuces, celery and onions. Just before serving, add almonds and oranges. Toss with the dressing.
Sharon Eboch