Orange Almond Salad
Recipe from The Livingwater Restaurant in Unionville, Ontario.
1 large head of romaine Lettuce
Baby leaf Spinach
5 green onions chopped
3 hard boiled eggs
3/4 cup toasted slivered almonds
1 small can Mandarin Oranges
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
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.
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.