Recently, Smart Start Meals was featured in the fall 2008 issue of Beyond50 magazine with a salad recipe we often use at home.
We often recommend a salad with fresh veggies as an accompaniment to our dinners. The recipe is attached - Try it!
The “Very Good Salad” Recipe
1/2 c slivered almonds
1 ½ Tbsp sugar
- Sautee almonds and sugar over medium heat stirring often until sugar has melted and almonds are candied. Set aside and allow to cool.
1 head romaine lettuce, chopped or torn
1 head iceberg lettuce, chopped or torn
1 bunch green onions, diced
2 stalks celery, sliced
1 can mandarin oranges, drained
Toss ingredients in a large salad bowl.
Dressing
¼ c oil
2tbsp sugar
2 tbsp vinegar
2 tsp soy sauce
1 tsp parsley
Combine in a sealable container and shake well to mix.
Just before serving, pour dressing over salad, add the candied almonds and toss!
1 head romaine lettuce, chopped or torn
1 head iceberg lettuce, chopped or torn
1 bunch green onions, diced
2 stalks celery, sliced
1 can mandarin oranges, drained
Toss ingredients in a large salad bowl.
Dressing
¼ c oil
2tbsp sugar
2 tbsp vinegar
2 tsp soy sauce
1 tsp parsley
Combine in a sealable container and shake well to mix.
Just before serving, pour dressing over salad, add the candied almonds and toss!
