Orange Almond Salad
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Recipe from The Livingwater Restaurant in Unionville, Ontario.
1 large head of romaine Lettuce
or
Baby leaf Spinach
5 green onions chopped
3 hard boiled eggs
3/4 cup toasted slivered almonds
1 small can Mandarin Oranges
Dressing
1 1/2 cups homemade or Hellman’s Mayo
1/2 tsp lemon juice
1 cup vegetable oil
1/2 teaspoon minced garlic
1/2 tablespoon chopped pimento (roasted red pepper)
1/2 tablespoon chopped fresh parsley
1 tablespoon sugar
Tabasco sauce
Tear lettuce or spinach into bite size pieces. Rinse, drain and dry in a salad spinner.
Place on six chilled salad plates and sprinkle each with chopped green onion, and chopped egg. Drizzle greens with salad dressing. Sprinkle each with a tablespoon of toasted almonds. Garnish each salad with the mandarin oranges.
Salad Dressing
Using a whisk or a blender, add mayonnaise and blend ingredients one at a time into the mayonnaise. Add oil slowly to avoid separation. Check for seasoning, add more salt, pepper or Tabasco to taste. Makes two cups. Refrigerate.
9 comments:
Hi, I've been dying to get my hands on this recipe and was wondering how you came across it? Are those the exact ingredients to make the salad dressing? Because from what I recall there weren't any red peppers? Nonetheless thank you so much for posting this :)
I've had this recipes for years. The recipe was posted in the Toronto Star back in the early 80's.
Ann
I have been known to make adjustments to recipes, so just in case I went back and checked the original recipe. I still have the page cut from the Toronto Star's TV guide and the original recipe did contain pimento.
I received a bottle of this dressing from a friend which she purchased at a store. Does anyone know where you can purchase a bottle of this dressing
Jacquie, the dressing is very simple to make.
This dressing is no longer commercially available. So glad to have this recipe to work with. Thank you.
Hi Folks, for anyone interested in this recipe, I was a waiter/bartender/cook at this spot for many years and made thousands of these salads.
Romaine
green onions
chopped hard boiled eggs
quartered and toasted almonds(toast them in the oven until lightly browned)
mandarin oranges (from a can)
NOW THE SECRET (and this is really how we made it)
the dressing is half Kraft creamy coleslaw and half Kraft Italian dressing, honest, we made it in giant buckets..
Ive been serving this at home for years, people still love it.
I used to eat this salad at Living Water restaurant quite often. I don't remember any red peppers in it. The dressing was pure white.No parsley in it. I'm not sure the recipe in the Star was the actual one. I used to buy the dressing at Bruno's in Richmond Hill. Wish i could still buy it.
I'm not a salad fan and normally wouldn't order a salad. But I really liked this salad at Living Water and I remember the red peppers.
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